Caesar Salad With Blackened Salmon Recipe

Name: Caesar Salad With Blackened Salmon Recipe
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 servings anchovy paste or mashed anchovies; 1 inches baguette; 4 servings freshly ground black pepper; 4 servings canola or other vegetable oil; 4 servings blackening or Creole spice; 4 servings Dijon mustard; 1 large egg yolk; 4 servings extra virgin olive oil; 4 servings chopped fresh thyme; 4 servings garlic; 4 servings hot sauce; 4 servings kosher salt; 4 servings freshly squeezed lemon juice; 4 servings grated Parmesan; 4 servings freshly ground pepper; 4 servings romaine lettuce; 4 servings salmon fillets with skin; 4 servings worcestershire sauce

Caesar Salad With Blackened Salmon Recipe is This recipe is typical of American cuisine. A mixture of pepper, baguette, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

For the croutons:Preheat the oven to 350 degrees F.In a large bowl, toss the baguette cubes with the oil and spread in a single layer on a baking sheet.

Ingredients you will need

Baguette

Croutons

Spread

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Oven

Bake, shaking the pan occasionally, for about 7 minutes.

Equipment you will use

Oven

Frying Pan

Add the Parmesan, garlic, thyme, salt, and pepper and toss with the bread cubes.

Ingredients you will need

Bread Cubes

Parmesan

Garlic

Pepper

Thyme

Salt

Bake for another 6 minutes, or until the bread is golden. Set aside.For the dressing:In a small food processor or blender, combine the egg yolk and lemon juice and process until frothy. With the motor running, slowly add both oils and process until well combined.

Ingredients you will need

Lemon Juice

Egg Yolk

Bread

Equipment you will use

Food Processor

Oven

Blender

Add the mustard, anchovy paste, Worcestershire, hot sauce, salt, pepper and Parmesan and process until well combined. Set aside.For the salad:Core the lettuce and discard any tough outer leaves. Tear the leaves into bite-size pieces, wash, and dry in a salad spinner or on paper towels.

Ingredients you will need

Worcestershire Sauce

Anchovy Paste

Hot Sauce

Parmesan

Lettuce

Mustard

Pepper

Salt

Equipment you will use

Salad Spinner

Paper Towels

Put the leaves in a large bowl and set aside.

Equipment you will use

Bowl

Heat two very large skillets over medium-high heat. When hot, divide the oil between them.

Ingredients you will need

Cooking Oil

Sprinkle the salmon with the blackening spice and cook skin side up, 2 fillets in each pan, until browned, 3 to 4 minutes. When the salmon releases easily from the pan, turn and cook for another 2 to 4 minutes, or until the salmon is just cooked through. (You can also grill your salmon if your stove is broken, or if you're camping in the Olympics.)

Ingredients you will need

Blackening Spice

Salmon

Equipment you will use

Grill

Stove

Frying Pan

Drizzle 1/3 to 1/2 cup of the dressing and the Parmesan over the romaine and toss. Divide the salad among 4 serving plates. Top each plate with a salmon fillet and serve.Try out these salmon recipes on Food Republic:Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe

Ingredients you will need

Salmon

Vinaigrette