So, since posting this Roasted Avocado + Salmon Taco Salad a couple of weeks again, I’ve certainly been consuming extra salads and fish (thanks Dealer Joe’s Smoked Trout) at house.
And I promised in that ultimate publish that I’d have some other seafood + salad recipe for you quickly and that day has arrived.
Salmon Caesar Salad for the win.
Now, I were given give props to my sister-in-law, Anne. She was once assigned to deliver the salad to our Christmas Dinner (she and my husband are certainly one of 11 so our vacations dinners are at all times loopy crowded festive) and he or she went with a easy vintage Caesar salad.
I hate to name it easy as it was once scrumptious – from the shaved Parmesan to the home made Caesar dressing – for which I promptly demanded the recipe.
Whilst I like me some Caesar salad after I’m out to consume, I don’t I’ve ever made it from scratch at house. Basically as a result of I couldn’t be afflicted with making the dressing, which requires uncooked eggs and anchovies.
Salmon Caesar Salad (w. anchovy-free dressing recipe) by means of @tspbasil Click on To Tweet
Turns in the market are answers to each substances:
- Pasteurized eggs are ideal for this recipe as in Davidson’s Most secure Selection Eggs (Disclosure: Protected Eggs are a very long time sponsor of Weblog Brulee and previous sponsor of The Recipe ReDux)
- Anchovy paste is an possibility as a substitute of canned anchovies, or you’ll be able to depart them out all in combination and now have a flavorful dressing (just like the recipe beneath.)
A couple of different Caesar dressing guidelines with my S-I-L’s model:
- Use equivalent portions canola and olive oil
- Upload Worcestershire sauce for the savory taste (if now not the usage of anchovies)
- Upload Tabasco for just a little of warmth
- Combine in grated Parmesan as soon as dressing is consistency of mayonnaise
Description
Vintage Caesar salad is straightforward to make at house – best with roasted salmon or shrimp for a delightful meal.
For the salmon:
- 1 pound salmon filet
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the croutons:
- 1 garlic clove
- 4 slices sourdough bread
- 4 teaspoons olive oil
For the dressing:
- Juice from one lemon
- 1 egg (I exploit Protected Eggs)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco (not obligatory)
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- 2 tablespoons grated Parmesan cheese
For the salad:
- 2 heads of Romaine lettuce, chopped
- 1/3 cup Parmesan cheese, shaved
- For the salmon, preheat oven to 425 levels Fahrenheit. Position salmon on baking sheet, sprinkle with 1/4 teaspoon black pepper and salt. Prepare dinner for approximately 10 -12 mins or till salmon simply flakes. Put aside and funky fairly.
- To make croutons, minimize garlic clove in part and brush minimize aspect on each and every piece of bread (save garlic clove for the dressing.) Brush olive oil over each and every piece of bread. Prepare on a baking sheet and position below the broiler till toasted (about 1 -2 mins. Regulate the bread so it doesn’t burn.) Take away from broiler, cool fairly and minimize into bite-sized items.
- For the dressing, upload stored garlic clove, lemon juice, egg, mustard, Worcestershire sauce and Tabasco (if desired) to meals processor or high-powered blender. Mix till pureed. Whilst meals processor is operating, slowly upload each oils till dressing is the consistency of mayonnaise (you could have so as to add some other few teaspoons of both oil to achieve this consistency.) Put aside.
- To collect the salad, prepare lettuce in serving bowl. Flake the salmon and upload to bowl. Upload croutons and 1/3 cup Parmesan cheese. Drizzle with dressing or serve at the aspect.
What about you – are you a Caesar salad fan? Sure or no to the anchovies?