Kale and Brussels Sprout Caesar with Seared Salmon

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Dressing:

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

Salad:

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

Salmon:

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