Caesar Salad with Wildfish Cannery Coho Salmon

Caesar Salad w/ Wildfish Cannery Coho Salmon

By Gretchen Thomas

Caesar Salad with Wildfish Cannery Coho Salmon

Serves 2

Active Time - 10 minutes. Total Time - 10 minutes

Nothing compares to freshly made caesar dressing - or you could call it creamy anchovy vinaigrette if you want to be bougie. With a blender or food processor, it can be whipped up in no time. We love a good salmon caesar salad for a substantial and healthy weekday lunch, so we keep plenty of Wildfish Cannery’s Coho Salmon on hand to just flake over the salad and enjoy. The dressing recipe is adapted from a great William Sonoma recipe, and makes about 1 cup of dressing. You won’t need all of it, so store the rest in the refrigerator, and use it within a few days.


3 anchovy filets, such as Ortiz Gran Seleccion

1 whole egg + 1 egg yolk

1 garlic clove

Juice from ½ a lemon

4 oz of grapeseed or canola oil

1 Tablespoon of Dijon mustard, we use Dark Horse Fermented Dijon

1 Tablespoon of Extra Virgin Olive Oil, we use La Boella ‘Flor’ unfiltered

1 Tablespoon of fresh grated parmesan cheese

Salt & pepper, as needed


2 hearts of romaine, trimmed, cleaned and leaves pulled apart

1 can of Wildfish Cannery Coho Salmon

Freshly grated parmesan cheese, as needed


1 - To prepare the dressing, place the anchovies, garlic,, whole egg, egg yolk, lemon juice, mustard and a splash of water in a blender and mix. With the blender running, slowly pour in the grapeseed oil to make a thick dressing. Add the olive oil, Parmesan and salt and pepper to taste and blend until thoroughly combined. Refrigerate the dressing if you will not be using it immediately.

2- For the salad, add a healthy spoonful of the dressing into a large mixing bowl. Add your romaine leaves, and using your hands, toss the leaves until each leaf is completely coated in the dressing.

3 - Arrange the leaves on a plate and flake the canned salmon throughout. Sprinkle with grated parmesan cheese.