So, since posting this Roasted Avocado + Salmon Taco Salad a few weeks back, I’ve definitely been eating more salads and fish (thank you Trader Joe’s Smoked Trout) at home.
And I promised in that last post that I’d have another seafood + salad recipe for you soon and that day has arrived.
Salmon Caesar Salad for the win.
Now, I got give props to my sister-in-law, Anne. She was assigned to bring the salad to our Christmas Dinner (she and my husband are one of 11 so our holidays dinners are always crazy crowded festive) and she went with a simple classic Caesar salad.
I hate to call it simple because it was delicious – from the shaved Parmesan to the homemade Caesar dressing – for which I promptly demanded the recipe.
While I love me some Caesar salad when I’m out to eat, I don’t I’ve ever made it from scratch at home. Mainly because I couldn’t be bothered with making the dressing, which calls for raw eggs and anchovies.
Salmon Caesar Salad (w. anchovy-free dressing recipe) via @tspbasil Click To Tweet
Turns out there are solutions to both ingredients:
- Pasteurized eggs are perfect for this recipe as in Davidson’s Safest Choice Eggs (Disclosure: Safe Eggs are a long time sponsor of Blog Brulee and past sponsor of The Recipe ReDux)
- Anchovy paste is an option instead of canned anchovies, or you can leave them out all together and still have a flavorful dressing (like the recipe below.)
A few other Caesar dressing pointers with my S-I-L’s version:
- Use equal parts canola and olive oil
- Add Worcestershire sauce for the savory flavor (if not using anchovies)
- Add Tabasco for a bit of heat
- Mix in grated Parmesan once dressing is consistency of mayonnaise
Description
Classic Caesar salad is easy to make at home – top 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 use Safe Eggs)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco (optional)
- 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 degrees Fahrenheit. Place salmon on baking sheet, sprinkle with 1/4 teaspoon black pepper and salt. Cook for about 10 -12 minutes or until salmon easily flakes. Set aside and cool slightly.
- To make croutons, cut garlic clove in half and brush cut side on each piece of bread (save garlic clove for the dressing.) Brush olive oil over each piece of bread. Arrange on a baking sheet and place under the broiler until toasted (about 1 -2 minutes. Keep an eye on the bread so it doesn’t burn.) Remove from broiler, cool slightly and cut into bite-sized pieces.
- For the dressing, add saved garlic clove, lemon juice, egg, mustard, Worcestershire sauce and Tabasco (if desired) to food processor or high-powered blender. Blend until pureed. While food processor is running, slowly add both oils until dressing is the consistency of mayonnaise (you may have to add another few teaspoons of either oil to reach this consistency.) Set aside.
- To assemble the salad, arrange 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 side.
What about you – are you a Caesar salad fan? Yes or no to the anchovies?
