Dani Goes South.

caesar

Kale and Salmon Caesar with Buttery, Everything-Spiced Breadcrumbs

Dinners, SaladsDani ColombattoComment
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This wouldn't really be my blog if I didn't post this recipe. I've shared it before on my previous blog, Goldwire, and it was one of our most popular recipes, and in my opinion, for good reason! Aside from toasting some breadcrumbs, melting some butter, and a little chopping, this dish is super hands-off. More than that, it's super satisfying, and I feel genuinely fulfilled after I eat it. Sure, it's not the healthiest salad on the block, thanks to copious amounts of parm, but who gives a shit? You guys know why you're here...

I've provided the kale and omegas. I've done my due diligence in the health department as far as I'm concerned. But because I also believe in trying to give ourselves our best chance at true happiness, there also just so happens to be a really, really delicious Caesar dressing with lots of the aforementioned cheese, along with mounds of buttery, toasted, everything-spiced breadcrumbs. Balance. Do you guys read italics in a creepy whisper? Because that's how I'm intending it. 

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Preheat your oven to 375F, and season your salmon with salt and pepper. Melt 3 tablespoons butter on medium heat, and add your garlic, and lemon zest. Let simmer for 30 seconds, and pour over your salmon. Top with a few thin lemon slices,  and your rosemary, and bake for 20-25 minutes. 

While your salmon is in the oven make your dressing. I must mention this dressing is 100% taken from my stepdad, Ricky, who is an amazing cook. I look forward to this salad every time I visit, because even though I make it at home, isn't everything always better when someone makes it for you? Also, if they're the OG of said recipe, even better. This dressing begins with 3-4 anchovies, smashed, or about 2 inches anchovy paste. Don't bristle at the anchovy, it doesn't taste fishy, it actually just imparts that savory quality that's inherent in Caesar dressing. Mash your anchovies or anchovy paste into your smashed garlic cloves, and add your red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, and whisk together. Slowly drizzle in your olive oil, whisking continuously. At the end, whisk in your Parmesan. 

Make your breadcrumbs. Now, I always make either homemade breadcrumbs or croutons for this salad, but we recently went to a pop-up dinner at June's All Day, which has quickly become one of my very favorite restaurants here. The dinner was done by legendary New Orleans restaurant, Turkey and the Wolf (More on this later), and I was super-dupes inspired in so many ways. One standout was their insane wedge salad that was topped with tons of everything seasoning- which, if you're unfamiliar, run, don't walk to Trader Joe's and grab their "Everything but the Bagel" seasoning. It was just so insanely delicious, that I thought I'd add it to the breadcrumbs here, too. To a skillet on medium-low heat, add two tablespoons butter, plus one tablespoon olive oil, and add two cups of bread that you've pulsed in a food processor. Toss together until golden brown, about 5 minutes. Set aside, and add 1 1/2 tablespoons of your everything seasoning. Toss together.

In a large skillet, heated to medium-high (I recommend a cast iron),  add your kale leaves, tossing until slightly burnt on the edges. Add to a large bowl, and set aside. 

Dress your kale with your Caesar dressing, and add your desired amount of salmon, breadcrumbs, and if you're me, a big-ass handful of parm at the end. 

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I love how by sauteing the kale in a dry pan, you achieve those crisp little edges. The bright Caesar is the perfect compliment to the rich salmon, and the everything breadcrumbs provide the best, buttery crunch. I'm in a very committed relationship with this salad, so user beware. Hope you're ready for love...

Kale and Salmon Caesar Salad with Buttery Everything-Spiced Breadcrumbs

1 lb. Salmon

3 tbs. unsalted butter

1 tbs. fresh chopped rosemary

1 garlic clove, chopped

Zest of 1 lemon

1/2 lemon, thinly sliced

For the dressing:

3-4 Anchovies (or about 2" anchovy paste)

2 tbs. red wine vinegar

1 tbs. lemon juice

1 1/2 tbs. Dijon mustard

1 tsp Worcestershire sauce

1 lg. clove garlic, smashed and finely minced

1/2 c olive oil

1/3 c Parmigiano Reggiano

For the breadcrumbs:

2 c. breadcrumbs (from about 2-3 slices bread, pulsed in a food processor)

1 1/2 tbs. everything seasoning