13 August 2009
Make It: Blackened Salmon Caesar Salad a la Nutritionista’s Dad
A friend in NYC requested my dad’s recipe for blackened salmon caesar salad and he sent it to both of us. It’s a great (pretty darn easy) summer dish, so I thought I’d share the recipe with you all. Here it is, straight from my dad’s mouth (well, email, but same thing, right?):
For the salmon, sometimes I buy some blackened spice rub and use that. If not, I just do 1 part cayenne to 4 parts chile powder, salt, pepper, whatever else sounds right and Cajun-y.
Put good cast iron or other skillet on medium high to high heat. While the pan gets hot:
Remove skin from salmon. I use filet, I’m sure steaks would work.
Rub salmon with a very little olive oil, then rub both sides with rub.
When pan is totally hot throw the salmon on and cook for a few minutes on each side. You know what to do. Just be prepared for coughing and wheezing from the spices exploding in the room.
The Caesar dressing:
I make this right in a big wooden bowl and add the romaine pieces when ready to serve. Also at end add 1/2 C. to 1 C. *expensive* parmesan cheese and croutons and anchovies. if you want. This to one really large head or 2 or 3 small ones of Romaine.
Egg yolk (raw, optional)
A few anchovies smushed in the bowl with a fork or spoon (optional… I guess, but not really)
A few garlic cloves, pressed. Don’t go light on the garlic!
Lemon juice and olive oil. Not 4 to 1 ratio as most vineagrettes, but 3 to 1 or even 2 to 1 (olive oil to lemon juice)
That’s it. Enjoy!
