Salmon Salad with Red Chile-Caesar Dressing

Name: Salmon Salad with Red Chile-Caesar Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 1 teaspoon red chili paste; 237 milliliters seasoned croutons; 1 teaspoon Dijon mustard; 2 peeled garlic cloves; 79 milliliters fresh lemon juice; 2 Tbsps olive oil; 2 Tbsps grated Parmesan; 1 liters chopped Romaine lettuce leaves; 473 milliliters cooked salmon fillets, broken up into 2-inch pieces (about; 4 servings Salt and freshly ground black pepper; 1 teaspoons Worcestershire sauce

Salmon Salad with Red Chile-Caesar Dressing requires about 15 minutes from start to finish. This recipe serves 4. This main course has 225 calories, 17g of protein, and 13g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up dijon mustard, chili paste, salmon fillets, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Anchovy Paste

Chili Paste

Lemon Juice

Parmesan

Mustard

Garlic

Cooking Oil

Equipment you will use

Food Processor

Blender

Arrange lettuce leaves on a serving platter and top with salmon and croutons.

Ingredients you will need

Lettuce Leaf

Croutons

Salmon

Pour over dressing and serve.

Equipment

Food Processor

Blender

Ingredients

Servings:

2teaspoons

anchovy paste 1teaspoon

red chili paste 237milliliters

seasoned croutons 1teaspoon

Dijon mustard 2

peeled garlic cloves 79milliliters

fresh lemon juice 2Tbsps

olive oil 2Tbsps

grated Parmesan 1liters

chopped Romaine lettuce leaves 473milliliters

cooked salmon fillets, broken up into 2-inch pieces (about 4servings

Salt and freshly ground black pepper 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.