Sub Wild Alaska Salmon for chicken in this delicious, garlicky salmon Caesar salad. Beware, this yummy salad is addicting!
SALAD and DRESSING
- 2 heads of Romaine lettuce
- 1 lb. Wild Alaska Salmon
- 5 anchovies
- 5 cloves garlic
- 1 cup olive oil
- 2 eggs
- 1 tbsp. balsamic vinegar
- 1 tbsp. lemon juice
- 1/2 cup grated Parmesan cheese
- 1/2 loaf bread
- 4 cloves garlic
- 1/2 cup olive oil
- To make croutons, cut bred into 1" cubes
- Blend 4 cloves on garlic with 1/2 cup olive oil
- Put croutons in wooden owl, slowly drizzle oil over bread, and mix until bread is coated. Spread on cookie sheet and bake at 350* until golden brown (10 minutes)
- Clean and dry 2 heads of Romaine lettuce thoroughly
- Blend 5 anchovies, 5 cloves garlic, 1 cup olive oil. Pour this mix into a wooden bowl and smash any chunks
- Coddle 2 eggs (cook 30 seconds) and add to the anchovy mix
- Add lemon juice and balsamic vinegar
- Pour dressing into another container.
- Sear Wild Alaska Salmon. Heat a pan on high with a little bit of coconut oil (oil with a high flash point). Once it's hot, add salmon, skin side up and cook for 3 minutes. Flip salmon, cover, and turn the heat down to low for 2-3 minutes (check after 2 minutes to make sure you don't overcook). The salmon should be slightly translucent in the middle and should flake easily. This salad is also great with grilled salmon.
- Add ripped lettuce, mix in croutons, pour dressing over salad, and top with croutons