October 22

Grilled Caesar Salad with Salmon

One of Tyler and my favorite restaurants in Tulsa, the Palace Cafe, offers a charred caesar salad as an appetizer. The romaine comes out with perfect grill marks, and the heat of the romaine warms and melts the dressing down to the perfect texture. It’s really heavenly.

Unfortunately, it’s hard for me to just eat a salad for dinner (and nearly impossible for T with his teenage-boy-like appetite). My solution was to throw a couple pieces of salmon on the grill along with the romaine, and it made for a really simple, filling dinner that ticks all of the nutritional boxes. FullSizeRender

I skipped parmesan cheese this time, but if you do fine with dairy, it would be a great addition!

Also, please don’t be scared of anchovies. They’re delicious and we’re not five years old. Grow up and enjoy.

ALSO, the pictures in this post are subpar. I was rushing to get this done between CrossFit and church last night, I was starving and my phone was dying. Sorry ’bout it.


Dressing Ingredients:

1T dijon mustard

1T balsamic vinegar

2T mayonnaise – make your own paleo friendly version here, or try JustMayo

1/3 cup extra virgin olive oil

5 anchovy filets

3 garlic cloves

1/2 lemon, juiced

Salad Ingredients:

1 head of romaine lettuce (serves 2)

1 pint cherry tomatoes, halved


Salmon Ingredients:

2 salmon filets (I used frozen and defrosted them prior to grilling)

BBQ sauce

Hickory smoked sea salt (optional, regular salt would be fine)


  1. To make the dressing, combine the mayo, balsamic vinegar, mustard and garlic in a blender or immersion blender (or Vitamix!! haaay). Once it is combined, SLOWLY pour in the olive oil, a little bit at a time. If you’re using a blender, keep the motor running as you slowly pour it in. If you’re doing this by hand, pour with one hand and stir with the other. Lastly, add the anchovy filets and lemon juice. Combine well and set aside.
  2. Turn on your grill to medium heat.
  3. Slice the head of romaine lettuce down the middle, length-ways. Brush the faces with olive oil.
  4. Rinse the salmon filets and pat dry. Using the tin foil pouch method (see my previous recipe here), lay the salmon down on a piece of foil. Top with BBQ sauce and sprinkle the hickory smoked salt generously on top. Fold the foil pouch up and set aside. FullSizeRender
  5. Grill the salmon filets over medium heat for 7-10 minutes (depending on how done you like your salmon).
  6. With a few minutes remaining on the salmon, grill the romaine halves face down for 2-3 minutes. Watch them carefully – they do not need long! FullSizeRender
  7. Assemble the salad: slather the grilled romaine in the dressing, and top with the salmon filet, cherry tomatoes & fresh black pepper! FullSizeRenderFullSizeRender