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Spicy (or not) Salmon (or Sablefish) Caesar
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It's summertime, and the grilling is easy... or it should be! Here is a recipe that focuses on the accompaniments, rather than the salmon, which shines all by itself.

You could substitute sablefish for salmon, and be very happy either way.

This recipe combines crisp romaine lettuce with a spicy Caesar dressing, Parmesan cheese, and bite-sized chunks of grilled salmon. It's a great way to use up barbecue leftovers. Homemade croutons are a nice touch, but if you’re short on time, you may substitute store-bought.



Spicy (or not) Salmon (or Sablefish) Caesar


Makes 4 servings


Note: this recipe contains a small amount of raw egg.


Croutons

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 cups French bread, cubed


Dressing

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

1 egg yolk (optional)

4 cloves garlic, crushed

2 teaspoons anchovy paste or 4 anchovy fillets, minced fine

2 teaspoons hot sauce (optional)

1 teaspoon capers

1/2 cup extra virgin olive oil


Salad

1 head romaine lettuce, washed and torn into medium-sized pieces

Croutons (see above)

1/2 cup grated Parmesan cheese

Dressing (see above)

12 ounces grilled or blackened salmon or sablefish, cut into bite-sized pieces

Lemon wedges

Freshly ground black pepper (if desired)


  • To prepare the croutons, preheat the oven to 350 F. In a medium (2-to 4-quart) skillet, heat the butter, olive oil, salt, and pepper. Toss this mixture with the bread cubes in a mixing bowl. Place the bread cubes on a baking tray and bake them until they are golden brown (about 12 to 15 minutes), tossing the croutons with a metal spatula occasionally.

  • To prepare the dressing, combine the first 7 ingredients (lemon juice through capers) in a blender or food processor. Process the mixture until it is completely smooth. Add the olive oil in small increments to ensure the oil becomes fully incorporated into the dressing.

  • To assemble the salad, place the romaine, croutons, and Parmesan cheese in a large salad bowl. Drizzle in half of the dressing and mix well. Add enough of the remaining dressing to fully coat the lettuce. Gently stir in the salmon. Serve with lemon wedges, freshly ground black pepper, and extra Parmesan cheese.



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