Blackened Salmon Caesar Salad
2
Salad
Ingredients
1 pound (2 x 8oz portions) of Wild Alaskan King Salmon or Sockeye Salmon
2-3 tbsp olive oil
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1 tbsp cumin
1 tbsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
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1 cup olive oil
2 tbsp mayonnaise
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
juice from 1 lemon
1 clove of garlic
Directions
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Mix all ingredients in small bowl and set aside.
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Heat 2-3 tbsp olive oil in large skillet over med-high heat.
Brush fish lightly with olive oil and top with the rub, giving it a nice coat.
Place fish, flesh side down, in skillet and cook for 2-3 minutes without moving it to give it a nice sear.
Flip fish over, skin-side down, and continue cooking for 5-6 minutes until done (we prefer it slightly med-rare, cooking time will depend on size and thickness of fish).
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Mix all ingredients (see above) in a jar and shake or whisk until combined.
*Note: this makes approx 1 1/2 cups of dressing, more than needed for two servings of salad, but extra keeps well in the refrigerator for up to one week. You may also half the recipe.
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Wash and chop romaine lettuce and toss with dressing.
Add chopped tomatoes, parmesan cheese and croutons, if desired.
Fish can be served on top of salad, warm right off the stove, at room temp or even cold the following day.
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