Let’s talk Caesar salad, the kind that turns a Tuesday night dinner into seaside vacation. We’re topping it all with a new crouton: fresh anchovies, our favorite little fishy wonders, breaded into crispy perfection. If that wasn’t enough, we’re finishing it all off with smoky, spicy blackened salmon. Forks up, people!

Recipe

Seafood Caesar Salad

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

For the Salad:
● 1 head of romaine lettuce, chopped into bite-sized pieces
● 1 head of radicchio, chopped into bite-sized pieces
● 1/2 cup shaved Parmesan cheese
● Fresh ground black pepper, to taste

For the Dressing:
● 1/4 cup mayonnaise
● 1/4 cup grated Parmesan cheese
● 2 tablespoons fresh lemon juice
● 2 tablespoons Dijon mustard
● 2 teaspoons Worcestershire sauce
● 2 cloves garlic, minced
● Salt and pepper, to taste
For the Anchovies:
● 8-10 fresh whole anchovies, cleaned and deboned
● 1/2 cup all-purpose flour
● 1/2 cup cornmeal
● 1/2 cup grated Parmesan cheese
● 1 teaspoon salt
● 1/2 teaspoon black pepper
● 1/2 teaspoon paprika

● 1 cup buttermilk
● Vegetable oil, for frying
● Lemon wedges, for serving
Blackened Salmon:
● 4 skinless salmon filets (about 6 oz each)
● 2 tablespoons olive oil
● 1 tablespoon paprika
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon black pepper
● 1 teaspoon salt
● 1/2 teaspoon cayenne pepper (adjust to taste)

Instructions:

1. Make the Dressing:
In a bowl, whisk together mayonnaise, grated Parmesan cheese, lemon juice,
Dijon mustard, Worcestershire sauce, and minced garlic until smooth.
Season with salt and pepper to taste. Set aside.

2. Prepare the Anchovies:
In a shallow dish, combine flour, cornmeal, grated Parmesan cheese, salt,
black pepper, and paprika.
Dip each anchovy in buttermilk, then dredge in the flour mixture, ensuring
each anchovy is well-coated.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the breaded anchovies in batches until golden brown and crispy, about
2-3 minutes per side. Drain on paper towels.
3. Season the Salmon:
In a small bowl, combine paprika, garlic powder, onion powder, dried thyme,
dried oregano, black pepper, salt, cayenne pepper, and smoked paprika (if
using). Mix well.
Pat the salmon filets dry with paper towels.
Rub the blackening seasoning generously over both sides of each salmon filet,
pressing gently to adhere.

4. Cook the Salmon:
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot and shimmering, add the salmon filets to the skillet.
Cook for about 3-4 minutes on the first side, until a dark crust forms.
Flip the salmon filets and cook for another 3-4 minutes, until the salmon is
cooked through and flakes easily with a fork.

5. Assemble the Salad:
In a large salad bowl, combine chopped romaine lettuce and radicchio.
Drizzle the prepared dressing over the salad and toss to coat evenly.

6. Serve:
Arrange the salad on plates and top with the freshly fried Parmesan-breaded
anchovies or blackened salmon.
Garnish with shaved Parmesan cheese and a sprinkle of fresh ground black
pepper and serve with lemon wedges.