Salmon Caesar Salad
Caesar salad with a zingy homemade dressing served with salmon
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 clove garlic
- 1 anchovy fillet
- 1.5 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1⁄2 tsp Worcestershire sauce
- 1 tbsp lemon juice or the juice of 1/4 lemon
- 1 whole egg
- 1⁄2 tsp salt
- 1⁄2 tsp fresh cracked pepper
- 3⁄4 cup olive oil
- 1⁄8 cup freshly grated parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- 8 oz salmon 2 4oz/110g filets
- salt and pepper
- 1.5 romaine hearts chopped
- 2 strips bacon
- 1 tbsp parmesan cheese curled or shaved
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.
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 1/3 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.
Toss the romaine hearts in about 1/8 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