Seaweed Caesar with Miso Salmon

YOU GUYYSSSSS - this is my favorite salad. Of all time. Something about the addicting salad dressing, crunchy romaine, and croutons to mellow everything out is SO GOOD. Putting seaweed in caesar dressing isn’t anything new (often used in vegan dressings to get that umami flavor without the anchovies), but I first heard about it from Eric Kim back in 2019. Since then, I have adapted the recipe to my own tastes but I am forever grateful to him for the delicious inspiration. As for the miso salmon, that is a newer addition to this in hopes of increasing the protein to make it a more balanced meal. I hope you enjoy this as much as I have over the years!

Ingredients:

For the salmon

  • 2 small salmon fillets, skin on

  • 2 Tbsp coconut aminos or soy sauce

  • 2 Tbsp light miso

  • 2 Tbsp rice vinegar

  • 2 Tbsp maple syrup

  • 1/2 tsp hot sauce (any kind, I’ve used Franks, sriracha, etc.)

  • Dash of salt

For the salad

  • 1 large romaine heart, chopped

  • 2 large slices sourdough bread, cubed

  • 3 Tbsp extra virgin olive oil plus more for dressing

  • 1 tube anchovy paste (can also used canned anchovies I use find this easier + can get multiple uses out of it)

  • 3 Tbsp rice vinegar

  • 1 Tbsp sesame oil

  • 1 tsp Worcestershire sauce

  • 2 garlic cloves

  • 1 large egg yolk

  • 1/4 cup grated parmesan cheese

  • 10 small sheets seaweed snack

  • Salt and pepper to taste

To make the salmon:

Preheat oven to broil. Mix together all ingredients except the salmon. Place salmon (skin side down) on a baking sheet lined with parchment paper and brush with the miso sauce (two to three passes should be sufficient). Broil for about 7-9 minutes until tender (temperature should read around 130 F). I start checking around 6-7 minutes depending on the size. Let settle while you make the salad.

To make the salad:

  1. Preheat oven to 350 F. To make the croutons, combine olive oil and 1 Tbsp of anchovy paste. Add in cubed bread and toss to coat. Spread out bread on large baking sheet and bake for at least 10 minutes until crispppyyyyy.

  2. While those are toasting, prepare the dressing by combining 4 Tbsp anchovy paste, rice vinegar, sesame oil, Worcestershire sauce, garlic, egg yolk, parmesan cheese, and seaweed in a blender. Slowly add olive oil to blend to desired consistency. Season with some pepper (you definitely don’t need to add more salt thanks to the seaweed).

  3. To prepare salad, combine chopped romaine, about half of the dressing, and the croutons using salad fork and spoon OR my favorite, kitchen tongs. Add in more parmesan cheese and pepper to taste. Separate into two bowls and top with salmon. Enjoy!

Annie Muske