Meyer Lemon Salmon Caesar Salad
Hearty salmon Caesar salads with tangy, creamy Meyer lemon Caesar dressing, artichoke hearts and toasted homemade garlic herb croutons.
Makes 4-6 large salads
Ingredients
- For the salmon:
- Wild Alaskan Sockeye or Coho Salmon 1.5-2 lb fillet
- 1 tablespoon extra virgin Olive oil
- 1 teaspoon each: kosher salt ground black pepper, onion powder, garlic powder
- 1 Tablespoon Meyer lemon zest
- 2 tablespoons Meyer lemon juice
- For the salads:
- 2 large bunches Lacinato Kale or two heads of romaine lettuce
- Olive oil if using kale
- 1 15 ounce can artichoke hearts drained, artichoke hearts sliced into smaller pieces
- Parmesan cheese - thinly shaved or shredded
- Meyer Lemon zest and juice
- Meyer Lemon Caesar Dressing see recipe linked in post
- Homemade Garlic Herb Croutons See recipe notes
Instructions
- Prep times are all approximate, which includes includes preparing and seasoning the salmon, preparing the kale (if using) and the baking time includes both of the salmon and the homemade croutons, if making them. I do not include preparation or making of the dressing in that time since that is a separate recipe, but that recipe does come together very quickly, and you can make that before starting the rest of the salmon salad.
- Heat oven to 400°F. Set a piece of parchment paper out on a baking sheet rinse and pat the salmon fillet dry and check for any pin bones. Remove them if you find any. Tweezers work well for this.
- Place the salmon fillet on the prepared baking sheet, rub it with a little olive oil, then season with the salt, white pepper, onion powder, garlic powder, and the lemon zest. Let sit for a few minutes while you prepare the kale or lettuce.
- If using the kale, strip the kale leaves from the stems, thinly slice rinse well in a lettuce strainer or colander and dry thoroughly. Placing a large bowl, drizzle olive oil over the kale and massage well with your hands to soften the kale. If using Romaine lettuce, you only need to wash and dry it after slicing it.
- Roast the salmon - squeeze the lemon juice over the top of the season, salmon and roast for 8 to 10 minutes no longer. Let rest and cool slightly before slicing and adding to the salads.
- Prepare the salads -
- Mix the dressing with the kale or Romaine in large bowl ( adding just a few tablespoons at a time until it's to your liking for the amount of dressing). Add in the Parmesan, the artichoke hearts and toss well before dividing amongst smaller bowls. Add in croutons then the salmon.
- You can add the salmon and a smaller cut fillet or break it up into pieces however, you like. I remove the salmon skin, you can keep it if you like.
- Zest a little more Meyer lemon zest over the top of the salads as well as a drizzle of the dressing and more Parmesan shavings. Enjoy..
Notes
For the Croutons:
You can make these before the salmon, since they are also made in a 400° oven. 1 baguette (300g) or half a day old ciabatta loaf - you want to make about 4-6 cups of croutons
70 g olive oil (⅓ cup)
3-4 garlic cloves, peeled and pressed through garlic press
1 teaspoon each thyme, oregano, basil ( can be fresh or dried)
1 teaspoon kosher salt
½ teaspoon ground black pepper Instructions: Slice the baguette or ciabatta bread into one to one and a half inch pieces. Set out a large baking tray. In a large bowl, whisk together the olive oil, garlic, herbs, salt and pepper and whisk well.
Add the bread pieces to the bowl, and stir well to coat the bread pieces. Spread the seasoned bread pieces over the large baking tray checking to see if there any pieces that didn't get oil or seasoning. You can always drizzle a little more oil over the top of the bread pieces as well as more seasonings. Roast for 20, minutes stirring every 5 to 10 minutes, until golden brown, let cool before using. Keep in an airtight bag or container. They may soften at room temperature. You can always pop back into the oven for a few minutes to re-crisp..
You can make these before the salmon, since they are also made in a 400° oven. 1 baguette (300g) or half a day old ciabatta loaf - you want to make about 4-6 cups of croutons
70 g olive oil (⅓ cup)
3-4 garlic cloves, peeled and pressed through garlic press
1 teaspoon each thyme, oregano, basil ( can be fresh or dried)
1 teaspoon kosher salt
½ teaspoon ground black pepper Instructions: Slice the baguette or ciabatta bread into one to one and a half inch pieces. Set out a large baking tray. In a large bowl, whisk together the olive oil, garlic, herbs, salt and pepper and whisk well.
Add the bread pieces to the bowl, and stir well to coat the bread pieces. Spread the seasoned bread pieces over the large baking tray checking to see if there any pieces that didn't get oil or seasoning. You can always drizzle a little more oil over the top of the bread pieces as well as more seasonings. Roast for 20, minutes stirring every 5 to 10 minutes, until golden brown, let cool before using. Keep in an airtight bag or container. They may soften at room temperature. You can always pop back into the oven for a few minutes to re-crisp..