Salmon and Avocado Caesar Salad
The Concept
A luxurious reimagining of the classic Caesar. Pan-seared salmon replaces croutons as the hero protein, its rich umami depth pairing perfectly with the punchy anchovy Caesar dressing and buttery avocado slices.
Ingredients
For the Salmon:
- 2 salmon fillets (6 oz each), skin on
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and cracked black pepper
- Squeeze of lemon
For the Caesar Dressing (from scratch):
- 3 anchovy fillets (packed in oil)
- 2 garlic cloves
- 1 egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup extra virgin olive oil
- 3 tbsp finely grated Parmesan
- Salt and cracked black pepper
For the Salad:
- 2 large heads romaine lettuce, inner leaves only, roughly torn
- 2 ripe avocados, sliced
- ½ cup shaved Parmesan
- 1 cup homemade or quality croutons
- Lemon wedges to serve
- Fresh dill or chives for garnish
Method
Step 1 — Make the Caesar Dressing: On a cutting board, mince the anchovies and garlic into a paste using the back of your knife (add a pinch of salt to help). Transfer to a bowl. Whisk in the egg yolk, lemon juice, Dijon, and Worcestershire. Slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Stir in grated Parmesan. Season with salt and black pepper. Refrigerate until needed.
Step 2 — Sear the Salmon: Pat salmon dry — this is critical for a proper crust. Season all over with garlic powder, paprika, salt, and pepper. Heat olive oil in a non-stick or cast-iron pan over high heat. Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook 4–5 minutes on the skin side until the skin is crispy and the flesh is cooked two-thirds up. Flip, cook 1–2 minutes more. Squeeze lemon over and remove. The center should still be slightly translucent — it will carry-cook.
Step 3 — Assemble: Toss romaine with enough Caesar dressing to lightly coat every leaf. Spread on a platter. Arrange avocado slices alongside the greens. Place the salmon fillets (skin-side up to keep them crispy) directly on the salad. Scatter croutons and shaved Parmesan over the top. Add lemon wedges on the side. Garnish with dill or chives.
Chef's Note: The anchovy paste is the soul of a real Caesar. Don't skip it — it doesn't make the dressing taste fishy, it makes it taste deep and savory and irreplaceable.
