So, since posting this Roasted Avocado + Salmon Taco Salad a couple of weeks again, I’ve positively been consuming extra salads and fish (thanks Dealer Joe’s Smoked Trout) at residence.
And I promised in that final submit that I’d have one other seafood + salad recipe for you quickly and that day has arrived.
Salmon Caesar Salad for the win.
Now, I acquired give props to my sister-in-law, Anne. She was assigned to carry the salad to our Christmas Dinner (she and my husband are one among 11 so our holidays dinners are at all times loopy crowded festive) and she or he went with a easy basic Caesar salad.
I hate to name it easy as a result of it was scrumptious – from the shaved Parmesan to the do-it-yourself Caesar dressing – for which I promptly demanded the recipe.
Whereas I like me some Caesar salad once I’m out to eat, I don’t I’ve ever made it from scratch at residence. Primarily as a result of I couldn’t be bothered with making the dressing, which requires uncooked eggs and anchovies.
Salmon Caesar Salad (w. anchovy-free dressing recipe) by way of @tspbasil Click on To Tweet
Seems there are answers to each substances:
- Pasteurized eggs are good for this recipe as in Davidson’s Most secure Alternative Eggs (Disclosure: Protected Eggs are a very long time sponsor of Weblog Brulee and previous sponsor of The Recipe ReDux)
- Anchovy paste is an choice as an alternative of canned anchovies, or you may depart them out all collectively and nonetheless have a flavorful dressing (just like the recipe beneath.)
Just a few different Caesar dressing pointers with my S-I-L’s model:
- Use equal elements canola and olive oil
- Add Worcestershire sauce for the savory taste (if not utilizing anchovies)
- Add Tabasco for a bit of warmth
- Combine in grated Parmesan as soon as dressing is consistency of mayonnaise
Description
Basic Caesar salad is simple to make at residence – high with roasted salmon or shrimp for a satisfying 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 (optionally available)
- 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. Place salmon on baking sheet, sprinkle with 1/4 teaspoon black pepper and salt. Prepare dinner for about 10 -12 minutes or till salmon simply flakes. Put aside and funky barely.
- To make croutons, lower garlic clove in half and brush lower facet on each bit of bread (save garlic clove for the dressing.) Brush olive oil over each bit of bread. Organize on a baking sheet and place underneath the broiler till toasted (about 1 -2 minutes. Control the bread so it doesn’t burn.) Take away from broiler, cool barely and lower into bite-sized items.
- For the dressing, add saved garlic clove, lemon juice, egg, mustard, Worcestershire sauce and Tabasco (if desired) to meals processor or high-powered blender. Mix till pureed. Whereas meals processor is operating, slowly add each oils till dressing is the consistency of mayonnaise (you’ll have so as to add one other few teaspoons of both oil to succeed in this consistency.) Put aside.
- To assemble the salad, prepare lettuce in serving bowl. Flake the salmon and add to bowl. Add croutons and 1/3 cup Parmesan cheese. Drizzle with dressing or serve on the facet.
What about you – are you a Caesar salad fan? Sure or no to the anchovies?
