When I shared my Torn Croutons recipe, I hinted at a current favourite: Blackened Salmon Caesar Salad. It’s a perfect entrée salad for this season — Lenten friendly, light on the waistline, quick to make, and affordable. The blackened salmon adds a bold burst of flavor that’s especially welcome during a lingering cold snap.

Who else is ready for a thaw?

Even when it still feels like winter outside, this salad lets me eat vibrant, fresh food like it’s summer. The combination of crisp romaine, creamy Caesar dressing, and flaky blackened salmon makes the plate feel indulgent while staying light and satisfying.

Blackened Salmon Caesar Salad layers crisp romaine leaves tossed in a rich Caesar dressing with flaked blackened salmon, torn croutons, quartered hard-boiled egg, and shaved Parmesan. You can prepare it with salmon cooked just for the salad or use leftover blackened salmon fillets — either way, it comes together easily and tastes excellent.

To assemble this salad you’ll want the components: Cajun Blackened Salmon, a thick Caesar dressing, and torn croutons. Add romaine hearts, hard-boiled eggs, and a wedge of Parmesan for shaving. Once those elements are ready, assembly is quick — toss the leaves with dressing, add croutons, arrange on plates, then top with flaked salmon, egg, and cheese.

Cook’s Notes

• Allow hot salmon to cool at least 10 minutes before flaking and adding to the salad. Placing piping-hot fish on the greens wilts them and diminishes the salad’s texture. Leftover blackened salmon works wonderfully here.
• I prefer whole romaine leaves because of the look and texture, but if you’d rather a more conventional bite-sized salad, tear the leaves into pieces before dressing.
• A thick Caesar dressing works best to cling to the romaine. Use your preferred jarred dressing if that’s easier, but a homemade thick Caesar yields the best flavor and texture.
• The ideal way to dress a Caesar salad is with clean hands so you can work the dressing into every crevice of the leaves, ensuring even coverage. If you’re uncomfortable with that, use tongs and toss gently. Be gentle overall to avoid bruising the leaves.
• Dressing amount is personal. I aim for about 1/4 cup of dressing per large head of romaine and adjust from there depending on how saucy you like it.
• Torn croutons offer the right rustic crunch. If you don’t have time to make them, a good store-bought Caesar-style crouton will still deliver texture.
• Shaving Parmesan from a wedge with a vegetable peeler gives delicate curls of salty cheese that accent the salad without overpowering it. Avoid piling on grated cheese, which can dominate the other flavors.

Ingredients (per serving)

• 8 to 10 whole romaine leaves
• 2 tablespoons thick Caesar dressing, more to taste
• 1/4 cup torn croutons
• 1 fillet Cajun blackened salmon, flaked
• 1 hard-boiled egg, peeled and quartered lengthwise
• 6 to 8 curls of shaved Parmesan cheese

Instructions

• Toss the whole romaine leaves with the Caesar dressing, using your hands to work the dressing into the crevices of the leaves. Gently mix in the torn croutons. Arrange the dressed leaves on plates, then flake and top with blackened salmon, quartered hard-boiled egg, and shaved Parmesan.

This post was originally published February 27th, 2015.