The thing about making homemade caesar dressing is once you start doing it – it’s impossible to go back!
A couple notes about the salmon: it is NOT burnt! The key here is to use a hot pan without any oil. You always want to choose Oceanwise and wild salmon as well. You could also swap for chicken if you’re not a fish person.
Recipe for Blackened Salmon Caesar Salad:
Ingredients:
- (Makes enough dressing and seasoning mix for 4)
- For the caesar salad:
- 4 cups black kale, freshly chopped
- 4 cups romaine lettuce, freshly chopped
- For the dressing:
- 1 egg
- 1 tsp dijon mustard
- 1 clove garlic, pressed
- 2 dashes worchestire sauce
- Juice + zest from 1/2 lemon
- Salt and Pepper to taste
- 1/3 cup extra virgin olive oil
- 1 tbsp freshly grated parmigiano reggiano + more for serving
- For serving: toasted panko, grated parmigiano reggiano
- For the Blackened Salmon:
- 4 Oceanwise Salmon fillets
- 4 tsp butter, melted
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp aleppo pepper
- 1 tsp salt
Preparation:
- To make the caesar dressing, boil an egg for two minutes then immediately run under cold water until you can handle.
- Combine the egg, dijon, lemon, garlic, worchestire, salt and pepper and use an immersion blender to blend until frothy. Stream in the olive oil and blend again. Whisk in the grated parmigiano and set in the fridge until ready to serve.
- Preheat a skillet over medium-high heat. Combine all the spices and set aside. Melt the butter on the stove top or microwave then spread over salmon fillets. Top each fillet with the spice mixture.
- Turn on the overhead fan and to the un-oiled hot skillet and working in batches of two, grill the salmon fillets flesh side down for 3 minutes until blackened. Flip over and reduce the heat slightly to finish cooking, about 5 minutes (or until your desired doneness is achieved).
- Meanwhile assemble the salads. Serve alongside blackened salmon and enjoy!
CHEZ CHANELLE 