salmon kale caesar salad;
Sometimes you want a classic, and this salmon kale Caesar salad is the perfect healthful meal! With a bed of dark leafy greens tossed in a homemade dressing, and topped with a simple, buttery, flaky salmon this dish is so satisfying.
When it comes to kale salads, I could never figure out why I loved restaurant kale salads and hated the ones I made at home. The answer? Massage. Okay I probably just confused you, but bear with me.
I could never figure out why I loved restaurant kale salads and hated the ones I made at home. The answer? Massage.
Secret to success
Kale is a fibrous and bitter green. But a way to break down those fibers and help reduce bitterness is to add an acid like lemon juice and massage the kale. I find it’s helpful to chop the leafs up into manageable sizes. It’s okay to chop roughly and take note: the leaves will shrink a bit in volume as you proceed. Then get in there with my hands. There’s no special technique needed, just grab, rub, and generally scrunch those leaves to massage the lemon juice into the leaves. It makes the whole salmon kale Caesar salad easier to eat and it’s shocking what a few minutes of massage can do to your salad.
Then onto the dressing! I’ve always used storebought Caesar dressing but I wanted to try my hand at making my own from scratch. Because everything’s better from scratch, right? It takes more time but you can adjust the flavorings to exactly your tastebuds. And mmmm yum this dressing is scrum-diddly-umptious.
One of the main ingredients in Caesar dressing, and therefore the salmon kale Caesar dressing is anchovy paste. It may be an odd ingredient to some people but it adds extra depth of flavor and a saltiness that’s perfect in the dressing. Don’t worry, it doesn’t taste fishy. You could use tinned sardines for the “freshest” taste, but I opted for anchovy paste. I don’t know what else to do with whole tinned anchovies and I figured the paste would last a bit longer in my fridge for future use. You can typically find anchovy paste in the tinned fish section, i.e: near the canned tuna.
Don’t skip the anchovy paste! It adds extra umami and saltiness and is kinda what makes Caesar dressing, well, Caesar dressing.
Secret to success
Lastly the salmon. The beauty of this salmon kale Caesar salad is that the kale salad has flavor but doesn’t overpower the dish. So you can keep your salmon seasonings simple, or spice it up.
A good, fresh cut of fish will make all the difference here, especially if you want to go simple. Salt is all you need to help sear in extra flavor and get a good crust. But you could go spicy (cayenne); lemon and dill; or use a smoked salt to impart extra flavors.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other healthful recipes? Check out these timeless classics!
- Single-serve healthful pancakes made with greek yogurt for extra protein!
- Chia pudding two ways — my personal favorite is strawberries and cream for an easy, guilt-free and delicious treat.
- Okay, hear me out on this one: chocolate s’mores hummus. It might sound a little odd but chocolate hummus is a great dessert dip to get in extra protein and keep you feeling satisfied even when that sweet tooth hits!
salmon kale caesar salad;
Ingredients
salmon
- 4 6oz salmon filets skin on
- salt & pepper (or other seasonings, if preferred)
- 1 Tbsp olive oil
caesar dressing;
- 2 cloves garlic minced finely
- 2 tsp anchovy paste (usually found near canned fish in grocery)
- 1 Tbsp dijon mustard
- 1 lemon juiced
- 2 tsp worchestershire sauce
- 1 cup mayonnaise (or sub ½ cup mayo + ½ cup greek yogurt)
- ½ cup parmesan grated
- ¼ tsp salt
- ½ tsp pepper
salmon kale caesar salad;
- 16 oz kale leaves, washed and dried; stems discarded
- ½ lemon juiced
- 1 tsp olive oil
- salt
- ⅓ cup parmesan cheese freshly grated
- toasted sourdough croutons (optional)
Instructions
salmon;
- Season the salmon with the salt and pepper on both sides (skin & flesh). Optionally use ½ lemon from the caesar salad to squirt over the salmon as well.
- Heat the oil over medium-high heat in a 12" skillet. Once oil is shimmering and hot, add the 4 filets of salmon to the pan, skin-side down. Cook for 5-6 minutes without touching, letting the skin crisp.
- Flip and cook the salmon another 4-6 minutes or until cooked through. Remove to a plate and allow to cool.
caesar dressing;
- Finely mince garlic using a knife, or add garlic and all other ingredients to a small food processor.
- To the garlic, add all other ingredients and blend or mix together. Taste and adjust if desired (I typically add a bit more pepper.) Set aside.
salmon kale caesar salad;
- In a large bowl wash and drain kale. Remove fibrous stems as needed. Squeeze the juice from half a lemon, add a pinch of salt, and a tsp of olive oil.
- Using your hands, massage the leaves by rubbing and squeezing the kale until it darkens and becomes softer and more tender, which will lead to it being less bitter.
- Serve with warm salmon and top with freshly grated parmesan cheese. Optionally, add sourdough croutons if desired.
1 Comments
Laura
December 6, 2025 at 11:17 am
Great communication of flavors. And massaging the kale keeps you from having to chew for 14 years to finish your kale salad while everyone else is on dessert.