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 house.
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 received 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 he or she went with a easy traditional 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 really like me some Caesar salad once I’m out to eat, I don’t I’ve ever made it from scratch at house. 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 elements:
- 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 possibility as a substitute of canned anchovies, or you’ll be able to go away them out all collectively and nonetheless have a flavorful dressing (just like the recipe under.)
Just a few different Caesar dressing pointers with my S-I-L’s model:
- Use equal components 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
Traditional Caesar salad is straightforward to make at house – 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 take advantage of 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, reduce garlic clove in half and brush reduce 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 below the broiler till toasted (about 1 -2 minutes. Regulate the bread so it doesn’t burn.) Take away from broiler, cool barely and reduce 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 might have so as to add one other few teaspoons of both oil to achieve 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?