Salmon Caesar Salad - Recipes







This Salmon Caesar Salad is a healthy and delicious take on a classic Caesar. It features easy, homemade dressing, freshly baked croutons, and pan-seared salmon.





INGREDIENTS



SALMON:



2 Pink salmon fillets (~ 4oz)



1 tsp salt



1 TB olive oil




CROUTONS:



1/4 French loaf (~ 4oz)



1 TB olive oil



3 garlic cloves



2 tsp sea salt




YOGURT CAESAR DRESSING:



3 garlic cloves



4 anchovies



1 1/2 lemons, juiced



1 TB yellow mustard



2 tsp Worcestershire sauce



1/8 cup Parmesan, freshly grated



1/3 cup whole yogurt, plain




SALAD:



1 romaine heart, roughly diced



1/4 cup Parmesan, freshly grated




INSTRUCTIONS



Pat salmon dry, and set aside.  Allow salmon to come to room temperature while you prepare the rest of the salad.




MAKE CROUTONS:



Preheat oven to 350ºF.



Roughly dice bread into 1" squares.  Use a zester to grate garlic.  (Alternatively, finely dice garlic.)



Toss bread in garlic, olive oil, and salt.  Spread onto a baking sheet.  Bake 11 minutes for soft croutons, or 14 minutes for crunchy croutons.  Set croutons aside.




MAKE DRESSING:



Use a zester to grate garlic. (Alternatively, finely dice garlic.)  Place in the bottom of a large salad bowl.



Add anchovies to the bowl.  Mash with a pestle or with a wooden spoon, until the anchovies have dissolved.



Whisk in lemon juice, mustard, and Worcestershire sauce.  Add the yogurt and the Parmesan.  Whisk until smooth.




PAN-SEAR THE SALMON:



Sprinkle salt on the salmon.



Add 1 TB olive oil to a heavy bottom pan, and heat over medium-high heat.  When the oil is hot and begins to ripple, add the salmon skin-side down, and do NOT touch the salmon.



Allow the salmon to sear until the translucent flesh has cooked through and turned opaque about 2/3 of the way through the fish.  (You'll be able to see the fish turning opaque from the bottom up as it cooks.)  






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