Kale Tahini Caesar Salad with Sesame Salmon

On these HOT summer days, sometimes a nice cold lunch that is already prepped and ready to be eaten is the most refreshing treat. I made a batch of this recipe for my lunches for the week. This week in PA, the heat index is going into the triple digits. So, yeah, the last thing I want to do is stand over a hot stove or oven every lunch break this week. Nutritionally speaking, this recipe is loaded with vitamin D, fiber, folate and iron. There are a ton of heart-healthy unsaturated fats from the sesame oil, tahini and the salmon. Those healthy fats in addition to the fiber help you stay fuller throughout your entire afternoon.

For this salad recipe you will need:

2 anchovy fillets

  • 1 egg

  • 2 gala apples

  • 2 cloves of garlic

  • 2 lemons

  • 2 oz parmesan cheese

  • 2 heads of romaine lettuce

  • 1 bunch of kale, de-stemmed

  • 1 lb salmon fillet

  • 1/2 tsp pepper

  • 1 tsp corn starch

  • 1 Tb dijon mustard

  • pinch of salt (optional)

  • sesame seeds

  • 3 Tb tahini

  • 1 Tb sesame oil

This recipe makes 4 servings


  1. Zest the lemons into a large bowl. Juice one lemon into the same bowl. Cut the other lemon into wedges and set aside.

  2. Add 4 Tbs of water to the bowl and add in the tahini, dijon, oil, salt and pepper. Whisk with the zest and lemon juice until the dressing becomes smooth.

  3. Peel and mince the garlic. Minch the anchovy fillets. Add both to the mixture.

  4. Add 1/2 of the grated parmesan to the mixture. Set the other half aside for garnish

  5. Pat dry the salmon fillets and place on a plate. Season with pepper and (optional) salt.

  6. Mix the egg with the cornstarch in a bowl until it is smooth.

  7. Preheat a nonstick skillet over medium heat

  8. Dip the salmon filet into the egg mixture and place on the plate, skin side down. Sprinkle the sesame seeds over the surface of the fish and press down gently with your fingers for the seeds to adhere better.

  9. Once the skillet is hot, addd 1 tsp of sesame oil to coat the bottom.

  10. Add salmon to the skillet, skin side up. Cook until the seeds are golden brown, for about 4 minutes. Flip and cook until salmon is cooked through. Remove from heat and remove the skin.

  11. Meanwhile, chop or tear the romaine and the kale into bitesized pieces and transfer to the bowl with the dressing.

  12. Wash, core and thinly slice the apple. Add to the bowl and toss to combine with the salad. Garnish with lemon slices and the leftover 1 oz of parmesan.



  • If you are prepping this ahead of time, wait until you are serving the meal to cut the apple to prevent browning.

  • Also wait to mix the dressing and the lettuce until the day of your meal to prevent the greens from getting too soggy.

  • For the sardines, I love the Season brand because it is wild caught/sustainable and packed in water with no salt added.

Remember if you would like to meet with our dietitians, Trish or Wendy, we are accepting new patients for in-office visits or telehealth. We accept insurance and most plans cover 100% of your visit with us. Call to learn more: 610-229-9060

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