Caesar Salad With Blackened Salmon Recipe
Ivar's is a longstanding and iconic restaurant in Seattle, which is why we're so glad to be working through the spectacular fish recipes in the new Ivar's Seafood Cookbook. Complete with 75 years of historic food memories, this is one book from the sea you don't want to miss. Add one of their famous blackened salmon fillets to a Caesar salad. You won't regret it.
Caesar salad has long been one of Ivar's customers' favorites—not to mention a staple for sports lovers worldwide. There's no question why; it's all about the dressing. You'll have more than enough here for your dinner, but trust us: you may want to have Caesar salad a few days in a row, so make double — just for the halibut. If the dressing separates in the refrigerator overnight, simply reblend it before serving.
- 2 heads romaine lettuce
- 1/4 cup canola or other vegetable oil
- 4 (7-ounce) salmon fillets with skin
- 1-2 tablespoons blackening or Creole spice
- 1/4 cup grated Parmesan
- 3 cups 1/2-inch cubes baguette
- 1/4 cup extra virgin olive oil
- 2 tablespoons grated Parmesan
- 2 cloves garlic
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 large egg yolk
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup canola or other vegetable oil
- 2 1/2 tablespoons Dijon mustard
- 1 tablespoon anchovy paste or mashed anchovies
- 2 tablespoons worcestershire sauce
- 1/8 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the baguette cubes with the oil and spread in a single layer on a baking sheet. Bake, shaking the pan occasionally, for about 7 minutes.
- Add the Parmesan, garlic, thyme, salt, and pepper and toss with the bread cubes. Bake for another 6 minutes, or until the bread is golden. Set aside.
- In a small food processor or blender, combine the egg yolk and lemon juice and process until frothy. With the motor running, slowly add both oils and process until well combined. Add the mustard, anchovy paste, Worcestershire, hot sauce, salt, pepper and Parmesan and process until well combined. Set aside.
- Core the lettuce and discard any tough outer leaves. Tear the leaves into bite-size pieces, wash, and dry in a salad spinner or on paper towels. Put the leaves in a large bowl and set aside.
- Heat two very large skillets over medium-high heat. When hot, divide the oil between them. Sprinkle the salmon with the blackening spice and cook skin side up, 2 fillets in each pan, until browned, 3 to 4 minutes. When the salmon releases easily from the pan, turn and cook for another 2 to 4 minutes, or until the salmon is just cooked through. (You can also grill your salmon if your stove is broken, or if you're camping in the Olympics.)
- Drizzle 1/3 to 1/2 cup of the dressing and the Parmesan over the romaine and toss. Divide the salad among 4 serving plates. Top each plate with a salmon fillet and serve.
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