• 6servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. Spicy Pepper Sauce

  2. Dash cayenne pepper

  3. Dash of tabasco sauce

  4. 1/2 t paprika

  5. 2 t fresh lemon juice

  6. 1 garlic clove, pressed

  7. 1 t chili powder

  8. 1/8 t ground cumin

  9. 1/4 t kosher salt

  10. 1 T water Cajun Blackening Spice

  11. 1 T kosher salt

  12. 1 T sugar

  13. 1 t freshly ground black pepper

  14. 2 t granulated garlic

  15. 1 T granulated onion

  16. 1 t cayenne pepper

  17. 2 t paprika

  18. 1 t dried thyme

  19. 1 t dried oregano Caesar Dressing

  20. 1 c mayonnaise

  21. 2 T extra virgin olive oil

  22. 1/2 t kosher salt

  23. 1/4 t freshly ground black pepper

  24. 1 clove garlic, pressed

  25. 1 olive oil packed anchovy fillet, patted dry and minced

  26. 2 T freshly grated parmesan cheese

  27. 1 T fresh lemon juice

  28. 1 t worcestershire sauce Other Ingredients

  29. 6 salmon fillets (5 ounces each), skin off

  30. 2 T canola oil

  31. 2 large heads romaine lettuce, trimmed and torn into bite sized pieces.

  32. 1/2 c freshly grated parmesan cheese

  33. 2 c homemade crouton s

  34. 3 T fresh lemon juice

  35. 1 lemon , cut into wedges for garnixh

Instructions Jump to Ingredients ↑

  1. To make Spicy Pepper Sauce, in small bowl, combine all ingredients and whisk until smooth. Transfer the sauce to a squeeze bottle, streaking the sauce over the salmon and salad to make an attractive presentation.

  2. To make the Cajun Blackening Spice: Combine all ingredients and mix thoroughly.

  3. To make the Caesar Dressing: Combine all ingredients and whisk until smooth. Cover and refrigerate until time to dress the salad.

  4. To prepare the salmon: Coat both sides of salmon fillets with some of the blackening spice. Heat a large, heavy skillet over high heat. Add the oil, swirl to coat the pan, then carefully place the salmon fillets in the pan without crowding. Cook the salmon until it blackens on the first side, and then turn the salmon and blacken on the other side. Cook the salmon until the fish flakes easily, about 3 min per side. Remove from the skillet and keep warm while preparing the salad. You can also grill the salmon if preferred.

  5. To assemble the salad: Pour the caesar dressing into a large bowl, top with the romaine, and then the parmesan, croutons, and lemon juice. Toss the salad until the greens are evenly coated. If desired, you can use less dressing than called for.

  6. Transfer the salad to chilled bowls, lean a portion of salmon on each salad. Top with additional parmesan cheese. Streak each salad with the Spicy Pepper Sauce. Serve with a wedge of lemon.


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