Kale Caesar Salad with Salmon
Crispy-skin salmon over a massaged kale caesar with parmesan, croutons and capers. The classic Caesar reimagined with hearty greens that stand up to the dressing.
25 minEasy~395 kcal / servingAmerican
Contains fishContains glutenContains dairyContains eggs
Nutrition
395 kcal
Calories
31 g
Protein
36 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains fishContains glutenContains dairyContains eggs
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- 1 medium Lemon
- 4 tbsp Mayonnaise
- to taste Black pepper
- 2 cloves Garlic
- 50 g Parmesan
- 200 g Kale
- 4 tbsp Olive oil
- 80 g Sourdough bread
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- to taste Salt
- 1 tbsp Capers
- ½ tsp Garlic powder
- 3 fillets Anchovy fillets
Instructions
- Pat the salmon fillets dry. Season the skin generously with salt and pepper.
- Make the croutons: cube the bread, toss with 1 tbsp olive oil, garlic powder, salt and pepper. Toast in a hot dry pan 5 min until deeply golden.
- Strip the kale from its tough stems, tear into bite-size pieces. Drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2 minutes until darkened and silky.
- Make the dressing: whisk mayonnaise, lemon juice, Dijon mustard, minced anchovy, minced garlic, Worcestershire, grated parmesan, salt and pepper. Loosen with 1-2 tbsp water if too thick.
- Heat 1 tbsp olive oil in a non-stick pan over high heat. Lay salmon skin-side down. Cook 4 min, then flip, 2 min more. Lift onto a plate.
- Toss the massaged kale with most of the dressing. Plate in shallow bowls.
- Top with the salmon (skin-side up), croutons, shaved parmesan and a scattering of capers. Drizzle remaining dressing over the salmon. Lemon wedge.
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