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!