miso salmon hot honey halloumi caesar!

Pat salmon dry. In a small bowl, whisk together miso, soy, vinegar, and maple syrup. Brush over the salmon (you may not use it all). Heat up your grill (or grill pan), and preheat on medium-high heat with some oil. Lower the heat to medium-low, and put the salmon skin side down. Press down on the salmon for 10-15 seconds, and cook for 6 minutes. Carefully flip, and cook for another 4-5 minutes until salmon is cooked all the way through but tender and flaky. Set aside on a plate.

Heat up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 1-3 minutes on each side until halloumi is golden brown. Set aside to let cool slightly, and then chop up into bite-sized pieces.

Cut your lemon in half crosswise, and brush with olive oil. In the same skillet on medium-high heat, add the lemons, and cook for 2 minutes until golden and charred.

Prepare the dressing by adding anchovies, Dijon mustard, mayo, juice of 2 lemons, chopped garlic, 1/4 cup olive oil, and a pinch of salt and pepper to a blender and blending until smooth.

Assemble the salad by adding greens (little gem lettuce and kale) to a large bowl along with half the salmon, half the halloumi, and pickled red onion. Toss in dressing (reserving a little bit to drizzle on at the end). Plate the salad, and top it with remaining halloumi, salmon, and dressing.