Take your caesar salad to a whole new level with this Southwest Salmon Caesar Salad!
Spiced salmon, lettuce, corn and an easy homemade Caesar dressing.
I love to get Caesar salads at a restaurant. They are usually dripping with dressing and covered in a mound of cheese and croutons. Not exactly healthy.
This version (based on an old Cooking Light recipe) is decidedly healthier and lighter, but still oh so delicious!
Salmon is given a quick spicy rub and a pan sear and then rests atop lettuce, corn and croutons with a homemade Caesar salad dressing.
- Mayonnaise - Cooking light recommends fat free, I like to use avocado based mayo.
- Parmesan cheese - fresh grated. I love to buy the big chunks from Costco!
- Buttermilk - I tend to use a lowfat.
- Lemon juice - fresh squeezed
- Dijon mustard.
- Anchovy filets - or anchovy paste if you don't have the jarred filets.
- Water and black pepper.
- Salt, paprika and Spanish smoked paprika - can also use your favorite spicy fish rub or fajita seasoning.
- Cayenne pepper.
- Salmon filets - about 6 ounce size.
- Romaine lettuce.
- Corn - fresh is preferred, but frozen works fine!
- Croutons - garlic flavored, store bought or make your own, Homemade Croutons.
Step by step instructions.
Prepare the Caesar salad dressing.
Freshly grate the parmesan cheese, squeeze the lemon juice, chop the garlic cloves and chop the anchovies.
Combine all the dressing ingredients in a small food processor, blender or mini chopper and process until well blended.
For best flavor, cover and keep in the fridge for an hour or so to let the flavors blend.
Prepare the salad.
Mix the spice rub for the salmon by combining the salt, paprika, smoked paprika and cayenne pepper. Sprinkle it evenly over the fish.
Heat a non-stick pan over medium high heat and spray with cooking spray or drizzle with olive oil. Place the fish, flesh side down and cook for 4 minutes. Turn the fish over and cook for 4 more minutes or until cooked to your liking.
In a large bowl, combine the lettuce, corn and croutons. Drizzle over the dressing and toss to coat. Divide the salad between 4 plates and top each one with a salmon filet.
This is such a light and flavorful salad. I love the spice blend on the salmon and use it all the time. You can enjoy the homemade salad dressing, make it as fat free as you'd like, or use your own favorite Caesar salad dressing.
The corn adds a sweetness that really compliments the tangy dressing and the spicy salmon!
More salmon salads to try.
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Salmon Caesar Salad
- ¼ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 2 tablespoons low fat buttermilk
- 2 tablespoon lemon juice fresh squeezed
- 1 tablespoon water
- ½ teaspoon black pepper
- ½ teaspoon dijon mustard
- 2 cloves garlic minced
- 2 anchovy filets canned, drained and chopped
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon Spanish smoked paprika
- 1 dash cayenne pepper
- 4 salmon filets 6 oz each
- cooking spray or olive oil
- 8 cups romaine lettuce torn into bite sized pieces
- 1 cup corn kernels fresh or frozen
- 1 cup croutons store bought or homemade
- Combine all the dressing ingredients in a mini food processor or blender and process until smooth. Store covered in the fridge for at least an hour to let the flavors blend.
- Combine the salt, paprika, smoked paprika and cayenne pepper in a small bowl and sprinkle on the salmon.
- Heat a nonstick skillet over medium high heat and spray with cooking spray or drizzle with olive oil. Place salmon flesh side down and cook for 4 minutes. Turn, carefully, and cook for 4 more minutes.
- In a large bowl toss the lettuce, corn and croutons with the dressing and divide between 4 plates. Top with a salmon filet.
Amy Liu Dong says
This is one of my favorite salad. It is so delicious and so easy to make.
This salad recipe sounds very fresh! I don't believe I have ever tried salmon with a caesar salad before. Sounds delicious!
I love Caesar salads and this one was quite amazing. The salmon was cooked perfectly and so yummy.