Blackened Salmon Caesar Salad with Kale

close up of white bowl with salmon topped salad.

5 from 1 vote

Blackened Salmon Caesar Salad with Kale

This Blackened Salmon Caesar Salad is a delicious twist on the traditional. With hearty kale and spice-crusted salmon, this dish sounds fancy but is easy to make.

Prep Time15

Cook Time10

Total Time25

Course: Main Dish, Salad

Cuisine: American

Servings:

Calories: 572kcal

Author: Abbey McDermott

Ingredients

¾ pound center-cut salmon fillet skin-on or off

Blackened Seasoning

¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon chili powder
¼ teaspoon ancho chili powder
¼ teaspoon Kosher salt
¼ teaspoon black pepper
2 teaspoons olive oil

Salad

6 cups chopped kale stems removed, Note 1
⅓-½ cup Caesar salad dressing
shredded Parmesan cheese for garnish
croutons for garnish

Instructions

Cut the salmon into two equal pieces. Set aside.
In a small bowl, mix together the blackened seasoning ingredients. Coat the flesh side of the salmon with the seasoning.
Heat a non-stick skillet over medium-high heat. Add the olive oil. Add the salmon fillets, flesh side down, to the hot pan. Cook for 3-5 minutes until brown and crisp.
Turn the salmon over skin-side down and reduce the heat to medium. Cook for another 3-5 minutes or until the salmon reaches the desired level of doneness - 125℉-135℉ for medium-rare to medium; 145℉ for well done. (Note 2)
When the salmon is done, remove the skin by sliding a spatula between the salmon flesh and skin. The flesh will easily lift away.
Meanwhile, add the kale to a large mixing bowl. Add the dressing and toss to combine. Divide the kale between two bowls. Top each bowl with a piece of salmon. Garnish with Parmesan cheese and croutons. Serve with extra dressing on the side, if desired.

Notes

To remove the stem, fold the kale leaves in half so that the stem is exposed along one side. Run a knife along the stem, cutting it away. Discard the stem. Tear or chop the kale into bite-sized pieces. Then, add the chopped kale to a salad spinner. Rinse and spin dry. You may also rinse and dry the whole leaves before chopping.
Use an instant-read thermometer to check the internal temperature of the salmon. For more well-done salmon, cover the pan with a lid to help cook the interior of the salmon a little faster.

Nutrition