Salmon Caesar Salad

Posted on April 21, 2013


I love caesar salad.  What’s not to love?  It’s salty, crunchy, garlicy and crisp.  I order it whenever we go to an Italian restaurant.  The problem is, it isn’t paleo.  I had been intending to come up with a paleo recipe for quite some time, and finally got around to it.  The result was delicious, and fairly simple.  You can of course, top it with anything from steak, to chicken or shrimp, or just leave it plain and serve it as a side.  I don’t think you’ll even miss the parmesan.

For salmon:

1 lb salmon fillet, skinned and deboned

1 Tbsp capers, drained

1 Tbsp olive oil

salt and pepper

fresh lemon juice

Preheat oven to 350.  Place a large sheet of foil on a shallow baking sheet.  The foil should be about twice as wide as the sheet.  Salt and pepper salmon, and add it along with the capers and olive oil to the  baking sheet.  Squeeze a bit of lemon over the top.  Fold foil over salmon making a tent.  Crimp foil on all sides to form a seal.  Make sure to leave space between the fish and the foil.  Cook for about 20 minutes or until salmon is opaque in the center.  Carefully unwrap foil and set aside.

For croutons:

Thickly sliced paleo bread, such as my paleo rosemary garlic bread

1 Tbsp butter

Heat butter in a large skillet until foam subsides.  Cut bread into 1″ cubes and fry in butter until golden brown and crisp on all sides.  Remove croutons from skillet and set aside to drain on a paper towel

For salad:

4 cups hearty greens such as romaine, arugula, or escarole

1/2 cup olive oil

1 farm fresh egg, lightly beaten

2 cloves garlic, made into a paste

1 Tbsp fresh lemon juice

4 oil packed anchovy fillets

salt and pepper

Mince garlic cloves, and add them to a large wooden bowl with anchovies, salt and pepper.  With the back of a spoon, smash ingredients until anchovies are broken down and a paste forms.  Slowly add olive oil in a stream while whisking it together with garlic anchovy paste.  Once oil is well incorporated and emulsified, add lemon juice and egg and continue to whisk vigorously.  Add lettuce to bowl and toss to coat.  Top with salmon, croutons and fresh ground pepper.  Enjoy!



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