It's the twist on a classic Caesar you didn't know you needed! This recipe calls for your choice of blackened salmon or crispy anchovies as the star protein for both bold flavor and delicious texture. Not only is it flavorful, but it packs protein and the perfect amount of omega-3 fatty acids. Prep for a quick lunch or add it to your weeknight meal rotation!
Ingredients
1 head of romaine lettuce, chopped into bite-sized pieces
1 head of radicchio, chopped into bite-sized pieces
½ cup shaved Parmesan cheese
Fresh ground black pepper, to taste
¼ cup mayonnaise
¼ cup grated Parmesan cheese
2 Tablespoons fresh lemon juice
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
Salt and pepper, to taste
½ cup all-purpose flour
½ cup cornmeal
½ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup buttermilk
Vegetable oil, for frying
Lemon wedges, for serving
2 Tablespoons olive oil
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cayenne pepper (adjust to taste)
For the Salad
For the Dressing
For the Anchovies
Blackened Salmon
Directions
Make the Dressing
In a bowl, whisk together mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth.
Season with salt and pepper to taste, set aside.
Prepare the Anchovies
In a shallow dish, combine flour, cornmeal, grated Parmesan cheese, salt, black pepper, and paprika.
Dip each anchovy in buttermilk, then dredge in the flour mixture, ensuring each anchovy is well-coated.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the breaded anchovies in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Season the Salmon
In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt, cayenne pepper, and smoked paprika (if using). Mix well.
Pat the salmon fillets dry with paper towels.
Rub the blackening seasoning generously over both sides of each salmon filet, pressing gently to adhere.
Cook the Salmon
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot and shimmering, add the salmon fillets to the skillet.
Cook for about 3-4 minutes on the first side, until a dark crust forms.
Flip the salmon fillets and cook for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
Assemble the Salad
In a large salad bowl, combine chopped romaine lettuce and radicchio.
Drizzle the prepared dressing over the salad and toss to coat evenly.
Serve
Arrange the salad on plates and top with the freshly fried Parmesan-breaded anchovies or blackened salmon.
Garnish with shaved Parmesan cheese and a sprinkle of fresh ground black pepper and serve with lemon wedges.