California Caesar & Salmon Recipe
Make California Caesar & Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Salmon
California Caesar Dressing
Method
Salmon
Prep salmon
Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, minced garlic, smoked paprika, lemon zest from half the lemon, 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes while you prepare the dressing and salad greens.
Cook salmon
Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the salmon is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more for medium (adjust time for thickness and desired doneness). Remove from pan, squeeze the remaining lemon half over the fillets, and transfer to a plate to rest for 3–4 minutes. If you prefer, you can bake at 400°F (200°C) for 10–12 minutes instead.
California Caesar Dressing
In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 1 tsp Dijon mustard, and 1 minced garlic clove until smooth.
Add 2 tbs fresh lemon juice, 1/2 tsp Worcestershire sauce, and 1 tsp finely chopped capers. Whisk to combine.
Slowly drizzle in 2 tbs olive oil while whisking to emulsify. Stir in 2 tbs grated parmigiano-reggiano. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper or more to taste. If dressing is too thick, whisk in 1–2 tbs warm water to reach desired consistency. Refrigerate until ready to assemble.
Salad Assembly
In a large bowl combine 6 cups chopped romaine and 1 cup thinly sliced kale. Add 1 cup halved cherry tomatoes and 1 cup shaved parmigiano-reggiano.
Add 1 cup croutons and gently toss the greens with about 3/4 of the dressing (reserve some for plates) until evenly coated. Taste and add more dressing if desired.
Divide the dressed salad between two plates or bowls. Top each portion with diced avocado (half an avocado per plate) and place one salmon fillet on top of each salad. Spoon any resting juices from the salmon over the fillet and garnish with extra cheese, a few additional croutons, and a light grind of black pepper.