Salmon Caesar Salad
Caesar salad with a zingy homemade dressing served with salmon
Servings: 2
Calories: 588kcal
Ingredients
dressing
- 1 clove garlic
- 1 anchovy fillet
- 1.5 Tablespoons dijon mustard
- 1 Tablespoon red wine vinegar
- 1⁄2 teaspoon Worcestershire sauce
- 1 Tablespoon lemon juice or the juice of ¼ lemon
- 1 whole egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh cracked pepper
- 3⁄4 cup olive oil
- 1⁄8 cup freshly grated parmesan cheese
salmon
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 8 ounces salmon 2 4oz/110g filets
- salt and pepper
salad
- 1.5 cups romaine hearts chopped
- 2 strips bacon
- 1 Tablespoon freshly grated parmesan cheese curled or shaved
Instructions
Dressing
- put all dressing ingredients except the oil and parmesan in the blender and pulse until just combined.
- With the blender on low speed (vitamix 3) slowly pour the olive oil in a steady stream into the blender to emulsify. Continue to blend for 15 seconds once all of the oil is in.
- Mix the parmesan in the dressing and store in an airtight container. There will be dressing left over for 4-6 more salads. It keeps well in the fridge for at least a week.
Salmon
- heat a pan to medium heat, melt butter and small drizzle of olive oil in the pan.
- cook the salmon skin side down for 3 minutes (until you start to see the cooked part reach about ⅓ of the way up the thickest part).
- flip the salmon over and finish skin side up for 3 more minutes, remove from heat while you assemble the rest of the salad.
Salad
- Toss the romaine hearts in about ⅛ of the dressing and put in the bowl.
- Lay the salmon skin side down on the salad, sprinkle with bacon and shaved parmesan
- Grind some fresh pepper over everything and serve immediately
Nutrition
Calories: 588kcal