Springy Salmon Caesar Salad with Basil Tahini Dressing

Name: Springy Salmon Caesar Salad with Basil Tahini Dressing
Cook time: 30 min
Yield: 4 servings
Ingredients: 0.5 baguette torn into bite-sized chunks; 0.25 cup olive oil; 0 salt; 0.5 baguette prepped; 2 salmon fillets; 0 olive oil or melted butter; 0 Cajun seasoning generous amount; 2 salmon fillets seasoned; 0 olive oil or melted butter; 1 cup basil blanched; 0.5 cup tahini; 0.33 cup parmesan cheese; 3 tbsp lemon juice; 3 anchovies or anchovy paste or 1 tbsp anchovy paste; 1 clove garlic; 0 black pepper; 0 salt; 0.33 cup water; 8 cups lettuce mix of butter and little gem; 2 cups sugar snap peas thinly sliced; 3 radishes thinly sliced; 2 Persian cucumbers thinly sliced; 0.5 cup parmesan cheese; 0.33 cup pistachios; 2 salmon fillets blackened and cooked; 0 croutons homemade from baguette; 0 basil tahini Caesar dressing as needed

This Springy Salmon Caesar Salad is a delightful twist on the classic. Featuring blackened salmon, homemade croutons, and a vibrant basil tahini Caesar dressing, it's a perfect salute to spring's flavors.

By @saturdaytable

Original recipe source

Springy Salmon Caesar Salad with Basil Tahini Dressing

Cook time: 30 minutes

Servings: 4

Ingredients

0.5 baguette torn into bite-sized chunks
0.25 cup olive oil
0 salt
0.5 baguette prepped
2 salmon fillets
0 olive oil or melted butter
0 Cajun seasoning generous amount
2 salmon fillets seasoned
0 olive oil or melted butter
1 cup basil blanched
0.5 cup tahini
0.33 cup parmesan cheese
3 tbsp lemon juice
3 anchovies or anchovy paste or 1 tbsp anchovy paste
1 clove garlic
0 black pepper
0 salt
0.33 cup water
8 cups lettuce mix of butter and little gem
2 cups sugar snap peas thinly sliced
3 radishes thinly sliced
2 Persian cucumbers thinly sliced
0.5 cup parmesan cheese
0.33 cup pistachios
2 salmon fillets blackened and cooked
0 croutons homemade from baguette
0 basil tahini Caesar dressing as needed

Instructions

Preheat your oven to 425°F. Tear half a baguette into bite-sized chunks. Place on a baking sheet, drizzle with about 1/4 cup of olive oil, and sprinkle with salt. Toss to coat.
Bake the croutons for 4-7 minutes, tossing after a few minutes, until they are golden brown all around. Remove from the oven and set aside.
Coat 2 salmon fillets with olive oil or melted butter, then season generously with Cajun seasoning.
Heat a heavy-bottomed skillet over medium-high heat. Add additional olive oil or butter, and then place the salmon fillets in the pan. Cook for about 5 minutes on each side, until the spices have darkened.
Blanch 1 cup of basil in boiling water for 1 minute, then transfer to an ice bath. Once cooled, add it to a blender with tahini, parmesan cheese, lemon juice, anchovies or anchovy paste, garlic, black pepper, and salt.
Blend the dressing ingredients, starting with 1/3 cup of water. Add more water if needed to reach the desired consistency. Blend until smooth.
Assemble the salad by combining lettuce, sugar snap peas, radishes, Persian cucumbers, parmesan cheese, and pistachios in a large bowl. Toss gently.
Top the salad with blackened salmon and croutons. Drizzle with basil tahini Caesar dressing and serve immediately.