Kale and Salmon Caesar Salad Recipe

Did you know that the Caesar salad actually originated in Tijuana, Mexico, in 1924? This Kale and Salmon Caesar Salad combines the classic flavors of Caesar with the health benefits of kale and salmon. You’ll find it’s not just tasty but also packed with protein and healthy fats. If you’re curious about how to make this nutritious dish and customize it to your liking, stick around for the full recipe and tips.

Why You’ll Love This Recipe

Why will you love this Kale and Salmon Caesar Salad recipe? It’s packed with nutrition, offering 550 calories per serving, which includes 34g of protein and healthy fats.

The kale provides essential vitamins and minerals, while the salmon adds flavor and omega-3 fatty acids. You can customize it easily; add cucumbers, radishes, or tomatoes for extra nutrients. Incorporating lean protein makes the salad more filling and satisfying.

Choose your protein, swap salmon for chicken or tofu if you prefer. You can even create a dairy-free dressing using cashews.

The combination of crunchy croutons and creamy dressing makes every bite satisfying. Plus, it’s simple to prepare, taking about 30-40 minutes.

You’ll enjoy a delicious, nutrient-dense meal that keeps you full and energized!

History

While many people enjoy the delicious flavors of a Caesar salad today, its origins date back to 1924 in Tijuana, Mexico.

It’s generally attributed to Caesar Cardini, an Italian immigrant restaurateur. Legend has it that he created the salad during a busy Fourth of July when his kitchen ran low on ingredients.

The original version featured whole romaine lettuce leaves, coddled eggs, olive oil, salt, pepper, lemon juice, and Worcestershire sauce, all prepared table-side for a dramatic effect. Caesar Cardini’s invention later on, his brother Alex may have added anchovies, leading to variations.

The salad quickly gained popularity among American tourists, becoming known as “Aviator’s Salad” for its appeal to aviators during Prohibition.

Today, it’s a globally recognized dish.

Recipe

Ingredients:

Wild Caught Salmon
Salt
Pepper
Lemon
Olive Oil
Butter
Garlic
Parsley
1-2 bunches of lacinato kale
Mayonnaise
Dijon Mustard
Garlic
Lemon Juice
White Wine Vinegar
Worcestershire Sauce
Kosher Salt
Black Pepper
Avocado Oil
Parmesan Cheese
Panko Breadcrumbs
Unsalted Butter
Garlic Powder
Avocado
Sunflower Seeds
Romaine Lettuce (optional)

Cooking Instructions:

Preheat your oven to 350°F. In a baking dish, place the wild-caught salmon. Brush it generously with melted butter and season with salt, pepper, smoked paprika, orange pepper, and onion powder. Bake the salmon for 15-20 minutes or until it flakes easily with a fork.
While the salmon is baking, prepare the croutons. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add panko breadcrumbs and toast them, stirring frequently, until they turn golden brown. Set aside.
For the kale, wash and dry the lacinato kale, then remove the thick ribs. Cut the leaves into thin ribbons. In a large bowl, toss the chopped kale with a pinch of kosher salt and black pepper. Massage the kale with your hands for a few minutes until it softens and darkens in color. Lacinato kale is a tender variety ideal for salads and less bitter than curly kale.
To make the Caesar dressing, combine mayonnaise, Dijon mustard, minced garlic, lemon juice, white wine vinegar, Worcestershire sauce, kosher salt, and black pepper in a bowl. Whisk or use an immersion blender to emulsify until smooth and creamy.
Once the salmon is done, assemble the salad. In a large serving bowl, toss the massaged kale with the Caesar dressing until fully coated. Top the kale with the toasted breadcrumbs, grated Parmesan cheese, and sliced avocado. Finally, place the baked salmon on top of the salad.

Extra Tips:

When preparing this dish, feel free to customize the toppings to suit your taste; adding sunflower seeds or almonds can enhance the crunch and flavor profile.

For a lighter option, consider using less dressing or opting for a store-bought version if you’re short on time.

Remember to adjust the seasoning of the salmon and dressing to your preference for a personalized touch.

Enjoy your vibrant and delicious Kale and Salmon Caesar Salad!

Final Thoughts

As you explore the deliciousness of the Kale and Salmon Caesar Salad, remember that its versatility is one of its greatest strengths.

You can customize it with various toppings, like avocado, nuts, or seeds, making it suitable for different dietary needs. Each version of this salad provides unique nutritional benefits, from high protein to healthy fats, depending on your ingredient choices. Preparing it at home allows you to control the calories and macronutrients, ensuring a balanced meal. Remember, fresh, wild-caught salmon enhances flavor and nutrition, making for a healthier meal option.

Whether you’re preparing it for a quick lunch or a fancy dinner, this salad is a delightful choice that you can easily adapt to your taste and lifestyle. Enjoy your culinary creation!

FAQ

Have you got questions about making the Kale and Salmon Caesar Salad?

First, if you’re unsure about cooking salmon, you can bake it at 350°F for 15-20 minutes or pan-fry it for 4-7 minutes. If you prefer convenience, canned salmon works too.

When preparing kale, remember to wash and dry it thoroughly, and consider massaging it with olive oil to make it softer. Massaging kale can help the leaves to soften and enhance the overall texture of the salad.

For the Caesar dressing, you can either make it from scratch or buy it pre-made.

Finally, when assembling the salad, toss the kale with dressing first, let it sit for a few minutes, then add your toppings like salmon and cheese just before serving to keep everything fresh and crisp.