Friday, August 9, 2013

Seared Salmon Caesar Salad

Something happened to my husband maybe he shed his old taste buds and they were replace with all new salad loving taste buds or maybe he just gave in a discovered what he's been missing. Either way I am NOT complaining! He has also started taking an interest in helping me cook, which I am loving. When we met he could make quesadillas and scramble eggs, that is it. He was extremely happy to find a girl who knew her way around the kitchen since that meant he no longer had to live on take out.

I made this salad wayyy back on July 4th for lunch and the mister helped and can now make salmon and homemade croutons. He was also surprised how easy homemade Caesar dressing was. He is totally on board with my "make everything homemade" mentality. Now that is easier said than done but salad dressings are some of the easiest and quickest things to swap out for homemade and 9 times out of 10 are much better tasting.   

Homemade Croutons:
french baguette (preferably slightly stale)
1 tablespoon olive oil
2 garlic cloves, minced

Cut you baguette into cubes. In a large bowl toss your croutons with the garlic and oil. In a medium skillet over med-high heat brown the bread until golden brown. Let cook on a paper towel. Once cooled toss on your salad. You can store these for about a week in an airtight container. If you are making the salmon do not clean skillet! 

Homemade Caesar Dressing:
(I used and immersion blender but you could absolutely use a blender or food processor. I also used a mortar and pestle but you could use a spoon and a bowl.)
1 egg yolk
1/2 teaspoon salt
1 teaspoon black pepper
6 garlic cloves, minced
3 anchovies, minced
1 tablespoon Dijon mustard
juice of 1/2 a lemon
1 tablespoon Worcestershire sauce
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup shredded Parmesan

Using the mortar and pestle combine the salt, pepper, garlic, and anchovies and work into a paste. If you are using an immersion blender combine the paste and all ingredients into a bowl or deep cup and and blend until combined and emulsified. If using blender or food processor place everything except olive oil into the blender and combine. Once combine stream in olive oil while running until emulsified. You can also make this by hand with a little extra work. Always taste as you go, you may want to add extra of somethings, sometimes! Should keep in a covered container for about a week. 

Sauteed Salmon:
Oil left in skillet from croutons
2 salmon fillets

Sprinkle salt on either side of salmon and over med-high heat brown salmon (should only take a minute or two on each side)  in same skillet with same oil as the croutons. Once browned on either side, turn down to med-low. Cook until it flakes easily with a fork (usually about 5 min or less depending on the thickness.) Let rest until ready to assemble salad.

For the Salad
(for two)
2 cups loosely packed chopped romaine lettuce
2 tablespoons Caesar dressing
a small handful of croutons
2 tablespoons shredded Parmesan
2 salmon fillets

Toss lettuce in dressing. Place onto two plates top with croutons and cheese. Place salmon on top and enjoy!

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