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This hearty riff on a classic Caesar features flaky salmon and dark greens, but it swaps croutons for crispy potatoes.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Wild salmon (see note below)
Shaved Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line 2 sheet pans with foil or parchment. Cut the potatoes into bite-sized pieces.
Pile the potatoes on one of the pans, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until the potatoes are golden and crispy, stirring once toward the end of cooking, about 25 minutes.
Meanwhile, remove the ribs from the kale and chop the leaves into bite-size pieces. Peel, pit, and dice the avocado.
Place the salmon, skin-side down, on the other pan. Drizzle the salmon with 1 tablespoon olive oil and season with salt and pepper. Toward the end of cooking the potatoes, transfer the salmon to the oven. Cook until the salmon flakes when pierced with a fork but is still pink at the center, 10 minutes.
Place the kale leaves in a bowl, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, and season with a pinch of salt. Massage to help the leaves soften slightly, 30 seconds. Drizzle with ⅓ cup of the dressing, sprinkle with some of the Parmesan, and toss to coat.
Heap the salad on plates, and top with flakes of roasted salmon, crispy potatoes, and avocado. Sprinkle with Parmesan, season with a grind of pepper, and serve.