How to cook BLACKENED SALMON for the BEST Caesar Salad | #EasyRecipe

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade dressing

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Inspect the outer leaves of the green leaf lettuce and discard any that are brown or discolored.

Cut the green leaf lettuce down the long way from base to top, then rotate and make small cuts to create bite-sized pieces.

Rip leafy parts off the kale stock, discarding any brown bits, and cut them down smaller for easier eating.

Cut the romaine hearts in the same manner as the green leaf lettuce, inspecting and removing any dark brown parts.

Add cold water and white vinegar to a large bowl, submerge the cut greens, and agitate to clean.

Lift the greens out of the water using a colander to avoid reintroducing any dirt or sand.

Rinse the greens in the colander to remove vinegar water solution and shake off excess water.

Use a salad spinner to dry the greens thoroughly, spinning until no more water is released.

Line a glass bowl with paper towels and add the mostly dry greens to absorb any remaining moisture.

Rinse the salmon fillet under cold water and pat dry to ensure a good sear.

Drizzle avocado oil over the salmon and season with onion powder, garlic powder, black pepper, Cajun seasoning, and smoked paprika, rubbing the seasonings into the fish.

Heat a heavy bottom pan with avocado oil over medium-high heat until hot.

Place the salmon in the pan and cook, adjusting heat as necessary, until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens