As a teenager, I went through a phase during which I absolutely adored chicken caesar salad. My mom can attest to this fact, as more often than not I would order this meal when we went out for our special mother/daughter lunches.
Chicken caesar salad can differ slightly from restaurant to restaurant, but one aspect remains nearly constant: the lettuce is usually saturated with a rich, creamy, and let’s face it, highly fattening & caloric dressing.
When my interest in eating healthfully started to kick into high gear, I developed a preference for ordering salads with lighter vinaigrettes – usually on the side – when dining out.
Although I still prefer vinaigrettes to creamy dressings, every once in a while I have a hankering for caesar salad. Instead of ordering my old favorite at a restaurant, I’ve concocted a lighter homemade version.
I replaced the typical hefty amount of olive oil with a bit of 2% Greek yogurt, significantly cut down on the Parmesan cheese, and completely eliminated the eggs. What I kept was pure flavor: anchovy paste, garlic, lemon juice, Dijon mustard, and a touch of Worcestershire sauce.
The resulting blended dressing is creamy and flavorful – a tasty, healthy update on a classic.
|Name||Salmon Caesar Salad|
|Prep Time||15 minutes|
|Cooking Time||20 minutes|
|Total Time||35 minutes|
Feel free to adjust the servings and yield based on your preferences or the number of people you’re serving. Enjoy your Salmon Caesar Salad!
Instead of stopping the modifications at a lighter dressing, I decided to pair the salad with a different protein. Salmon immediately came to mind, as it’s flavor is robust enough to stand up to the caesar dressing.
I bet I would still enjoy a decadent restaurant-prepared chicken caesar salad, but I’m glad to have my own modified version that I can make whenever the craving strikes.
For the Salad
- 2 salmon fillets, approximately 6-8 ounces each
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup croutons
- Grated Parmesan cheese for garnish
- Prepare the Salmon
a. Preheat the oven to 400°F (200°C). b. Place the salmon fillets on a baking sheet lined with parchment paper. c. Drizzle olive oil over the fillets and season with salt and black pepper. d. Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
- Prepare the Caesar Dressing
a. In a bowl, combine mayonnaise, minced garlic, Dijon mustard, lemon juice, grated Parmesan cheese, and anchovy fillets if using. b. Whisk the ingredients until smooth and well combined. Season with salt and black pepper to taste. Set aside.
- Assemble the Salad
a. In a large salad bowl, place the chopped romaine lettuce, halved cherry tomatoes, and croutons. b. Pour a generous amount of Caesar dressing over the salad and toss to coat the ingredients evenly.
- Plate the Salad
a. Divide the salad among serving plates. b. Top each portion with a baked salmon fillet.
- Garnish and Serve
a. Sprinkle grated Parmesan cheese over the top of the salad for added flavor. b. Serve immediately and enjoy the delightful blend of flavors in this Salmon Caesar Salad.
Nutrition Per Serving
- Calories: 550 kcal
- Protein: 35g
- Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 5g
- Fat: 35g
- Saturated Fat: 6g
- Omega-3 Fatty Acids: 1.5g
- Cholesterol: 85mg
- Sodium: 850mg
Please note that these values are approximate and can vary based on specific ingredients used and portion sizes. It’s always a good idea to calculate nutrition based on the exact ingredients and quantities you use.
Experience a burst of flavors with our Salmon Caesar Salad. Begin by baking seasoned salmon fillets to perfection. Toss crisp romaine lettuce, cherry tomatoes, and croutons in a luscious Caesar dressing. Top it off with the tender salmon and a sprinkle of Parmesan. A quick, satisfying meal rich in protein and Omega-3 fatty acids!