Salmon Caesar Salad

Summer calls for a tasty dinner salad. Just add some fresh fruit for dessert and you've got a healthy summer meal. Thank you Gigi Goldeen for sharing your recipe and shooting the gorgeous how-to pictures.
For those of you with less time you can buy a cooked salmon fillet or use a leftover one. Nothing beats home made hot croutons but in a pinch the ones from Gayle's Bakery will do! Or any high quality gourmet brand.



  • 2 pieces of salmon                
  • Romaine lettuce
  • Sough dough baguette
  • Olive oil
  • Reggiano Parmesan
  • Lemon
  • Salt +Pepper
  • Paprika
  • Avocado oil



  • 6 anchovy fillets packed in oil, drained (white fish)
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup extra light olive oil
  • 3 tablespoons finely grated Reggiano Parmesan
  • Freshly ground black pepper



  1. Preheat the oven to 400F. Pat the salmon filets dry and garnish flesh with salt, pepper, and paprika. Place a cast iron frying pan on medium high heat. Once pan is hot then add a generous amount of avocado oil, enough for the flesh to sit in a layer of oil. Let the oil heat up to a smoke. Add salmon flesh down, skin up, to hot oiled pan. Don’t touch, don’t move, don’t flip. Just let sit for 3 minutes. Transfer to oven about 6 minutes. All depends on how rare you want your fish. When you remove from the oven after 6 minutes let sit for a sec and use tongs to transfer to a plate. When you flip skin down and flesh up you will see a perfect crispy layer on your salmon.
  2. Dressing- You will need a food processor for this step. Add all ingredients except 1/2 of oil and cheese to the food processor. Pulse ingredients together until smooth and drip by drip add the 1/2 cup of olive oil slowly. The slower you add you will achieve a thick Caesar. Add parmesan in last for taste. I like a lot!
  3. Croutons- While salmon is cooking you can add croutons to the oven. Tear or cut baguette into desired size. Toss in a bowl so each crouton is coated generously with olive oil and garnish with garlic salt. Place evenly on a cookie sheet in 400F oven about 8-10 minutes.
  4. Assemble salad. You can leave leaves in shape or chop. I like to add dressing to bottom of bowl before anything. Then add Romaine and croutons. Add more dressing to top of salad and toss. Garnish with parmesan, pepper, lemon, and salmon. Enjoy!