Kale and Brussels Sprout Caesar with Seared Salmon

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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3 oil-packed anchovy fillets, drained

1 large egg yolk

1 lemon, juiced

1 clove garlic, smashed

1/3 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

2 tablespoons freshly grated Parmesan cheese


1 bunch curly kale

1 tablespoon extra-virgin olive oil

12 ounces Brussels sprouts, finely shredded

1 to 2 tablespoons freshly grated Parmesan cheese

1/4 cup toasted pine nuts


4 skin-on salmon fillets (each about 1 1/2 inches thick and 5 ounces)

1 teaspoon kosher salt

1 tablespoon unsalted ghee

Freshly ground black pepper

1 lemon, cut into 4 wedges


  1. Make the dressing: In a small food processor, combine the anchovies, egg yolk, lemon juice, garlic, oil, Dijon, salt, black pepper and cayenne. Process until smooth. Pour into a small bowl and stir in the 2 tablespoons Parmesan cheese. Set aside.
  2. Prep the salad: Remove and discard the tough inner ribs and cut the leaves into small bite-size pieces. Working in batches, if necessary, spin dry in a salad spinner. Transfer to a large bowl. Add the oil and massage into the kale with your hands until it is soft, bright green and glossy.
  3. Add the Brussels sprouts to the bowl and toss. Add 3/4 of the dressing and toss to coat. Sprinkle in 1 to 2 tablespoons of Parmesan and toss again. Taste and add more dressing, if needed.
  4. Divide the salad among 4 shallow bowls and sprinkle with the pine nuts and a little
  5. more Parmesan.
  6. Make the salmon: Heat a 14-inch nonstick skillet over medium heat. Meanwhile, season the salmon with the salt. Melt the ghee in the skillet then add the salmon, skin-side up. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip and cook for 2 minutes or to your preferred doneness.
  7. Place 1 salmon fillet on each salad, sprinkle with black pepper and serve with a lemon wedge.