Salmon Caesar Salad with Basil Tahini Dressing

A vibrant and textured spring salad with blackened salmon, sugar snap peas, radishes, and a unique basil tahini Caesar dressing.

By @saturdaytable

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0.5 piece baguette French sourdough preferred
• 0.25 cup olive oil
• 0 salt to taste
• 1 lb salmon fillets
• 0 olive oil
• 0 Cajun seasoning to taste
• 1 cup basil
• 0.5 cup tahini
• 0.33 cup parmesan cheese
• 3 tbsp lemon juice
• 3 filets anchovies
• 1 clove garlic
• 0 black pepper to taste
• 0 salt to taste
• 0.33 cup water add more as needed
• 2 cups sugar snap peas thinly sliced
• 3 pieces radishes thinly sliced
• 2 pieces Persian cucumbers thinly sliced
• 0.5 cup parmesan cheese grated
• 8 cups lettuce mix of butter and little gem
• 1 lb blackened salmon cooked
• 0.5 batch croutons baked
• 0.5 cup basil tahini dressing prepared

Instructions

1. Tear the baguette into bite-sized chunks. Place on a baking sheet and toss with olive oil and salt until fully coated. Bake at 425°F for 4-7 minutes, tossing once, until golden brown.
2. Coat the salmon fillets in olive oil or melted butter, then generously sprinkle with Cajun seasoning. Heat a skillet over medium-high heat, add more olive oil, and cook the salmon for about 5 minutes on each side until the spices have darkened.
3. Blanch the basil by adding to boiling water for 1 minute, then transfer to ice-cold water. Blend the basil with tahini, parmesan cheese, lemon juice, anchovies, garlic, black pepper, salt, and enough water to achieve desired thickness.
4. Combine sliced sugar snap peas, radishes, cucumbers, and lettuce in a large salad bowl. Grate parmesan cheese over the top and mix well.
5. Assemble the salad by adding the blackened salmon pieces, baked croutons, and dressing. Toss gently to coat the salad evenly with the dressing.