Salmon Caesar Salad

Sub Wild Alaska Salmon for chicken in this delicious, garlicky salmon Caesar salad. Beware, this yummy salad is addicting!



  • 2 heads of Romaine lettuce
  • 1 lb. Wild Alaska Salmon
  • 5 anchovies
  • 5 cloves garlic
  • 1 cup olive oil
  • 2 eggs
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. lemon juice
  • 1/2 cup grated Parmesan cheese


  • 1/2 loaf bread
  • 4 cloves garlic
  • 1/2 cup olive oil


  1. To make croutons, cut bred into 1" cubes
  2. Blend 4 cloves on garlic with 1/2 cup olive oil
  3. Put croutons in wooden owl, slowly drizzle oil over bread, and mix until bread is coated. Spread on cookie sheet and bake at 350* until golden brown (10 minutes)
  4. Clean and dry 2 heads of Romaine lettuce thoroughly
  5. Blend 5 anchovies, 5 cloves garlic, 1 cup olive oil. Pour this mix into a wooden bowl and smash any chunks
  6. Coddle 2 eggs (cook 30 seconds) and add to the anchovy mix
  7. Add lemon juice and balsamic vinegar
  8. Pour dressing into another container.
  9. Sear Wild Alaska Salmon. Heat a pan on high with a little bit of coconut oil (oil with a high flash point). Once it's hot, add salmon, skin side up and cook for 3 minutes. Flip salmon, cover, and turn the heat down to low for 2-3 minutes (check after 2 minutes to make sure you don't overcook). The salmon should be slightly translucent in the middle and should flake easily. This salad is also great with grilled salmon.
  10. Add ripped lettuce, mix in croutons, pour dressing over salad, and top with croutons