Crispy Skinned Salmon with Kale and Tahini Caesar Salad

Salmon and chicken are frequently offered as additions to Caesar salads on restaurant menus, although I have never actually ordered either. When I was thinking about what to make for dinner, the salmon version sounded good in my head, so I decided to give it a try.

I had kale in the refrigerator, which seemed a more nutritious choice for a dinner side than romaine, and kept me from having to go shopping for lettuce in the rain. I was also out of eggs, which meant reconsidering the traditional Caesar dressing. Tahini seemed a reasonable creamy alternative, and since I was already departing from tradition, I added a little sumac as a companion flavor and some hot sauce because I felt the dressing could stand up to it.

I don't imagine anyone would mistake this for a traditional Caesar salad, but I thought the combination worked particularly well with the crispy-skinned salmon, especially once I added sumac to the fish as well. The kale retained enough bite to stand up to the dressing without competing with the fish, which replaced the usual anchovy fishiness in the dressing, and I certainly didn't miss the egg.

1 portion skin-on salmon fillet

1/2 bunch kale, stems removed and leaves finely chopped (I used lacinato, but any variety will do, although you may need to massage curly kale a little longer unless you want something resembling tahini-dressed Brillo.)

1 Tbsp tahini

Juice of 1 lemon, plus a squeeze for finishing the salmon

2 tsps water, or as needed

1/2 tsp + 1/4 tsp sumac

1/4 tsp hot sauce or to taste

2 Tbsps finely grated Parmesan

A conservative drizzle of olive oil for the pan

Salt to taste

Flaky salt to finish

Whisk together the tahini, lemon juice, water, half a teaspoon of sumac, and hot sauce until smooth. The dressing should be thick but loose enough to coat the kale, so add a little more water if necessary.

Put the chopped kale into a bowl and add half of the dressing. Massage it into the leaves with your hands until the kale softens and is thoroughly coated. Add more dressing once the kale is softened. I used all, you may wish to use a bit less.

Add the finely grated Parmesan and toss to combine. Set aside while you cook the salmon.

Pat the salmon dry, then season it on all sides with the remaining quarter teaspoon of sumac and a little salt.

Heat a small amount of olive oil in a skillet over medium heat. Place the salmon skin-side down and leave it undisturbed until the skin is crisp and the flesh is almost cooked through. This may take four to six minutes, or longer depending on the thickness of the fillet. Turn the salmon over and cook for another thirty seconds or so just to finish it before serving.

Remove the salmon from the pan and arrange it and the kale Caesar salad side by side on a plate, with the crispy skin facing upward. Squeeze a little lemon juice over it, and finish with flaky salt.