Smoked Salmon Kale Caesar Salad
This Smoked Salmon Kale Caesar Salad is made with hot smoked salmon and topped with golden shallots, toasted breadcrumbs, and a generous sprinkling of Parmigiano Reggiano. It's big enough to enjoy as a dinner salad and is sure to turn you into a kale lover if you aren't already.
Ingredients
- 2 ½ tbsp extra-virgin olive oil divided
- ⅔ cup (43 g) panko breadcrumbs
- 2 tsp lemon zest
- ¼ tsp ground black pepper
- ⅛ tsp fine sea salt
- 2 large shallots thinly sliced into rings
- 3 bunches lacinato kale stems removed, chopped
- 1 cup (230 g) creamy Caesar dressing we used homemade
- 4 4-oz (113 g) fillets peppered hot smoked salmon skin removed*
- Freshly grated Parmigiano Reggiano for topping
Instructions
- To a small pan, mix ½ tbsp of olive oil along with the breadcrumbs, lemon zest, pepper, and salt. Place over medium-low heat and move the breadcrumbs around occasionally until golden brown. Once done, set them aside in a bowl.
- Wipe out the pan with a paper towel then heat the remaining 2 tbsp of olive oil over medium heat. Add the shallot rings and toss them around frequently until deeply golden brown. If they start to brown too quickly, reduce the heat to medium-low. Transfer them to a paper towel lined plate.
- In an extra large bowl, add the chopped kale and Caesar dressing. Mix with tongs until well coated then divide onto 4 salad plates.
- For each salad, break a salmon fillet into chunks and scatter them over top. Top with the shallots, about 2 tbsp of breadcrumbs, and a generous amount of freshly grated Parmigiano Reggiano.
Notes
- Tip: Make the dressing and the breadcrumbs a day in advance to save a bit of time. Keep both in the fridge until you're ready to use them.
- Salmon Skin: If you don't want to waste the skin from your salmon fillets, you can make crispy salmon skin by popping them in an air fryer or toaster oven.
Nutrition
Serving: 1 salad | Calories: 794kcal | Carbohydrates: 23g | Protein: 38g | Fat: 64g | Sodium: 1488mg | Fiber: 10g | Sugar: 4g
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