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Blackened Salmon Caesar Salad on a grey plate

Blackened salmon Caesar salad recipe

Blackened salmon Caesar salad recipe with mouth-watering, blackened salmon, creamy dressing and crunchy croutons. A bold twist on a classic!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner, Lazy Lunch
Cuisine American
Servings 2 people

Ingredients
  

  • 2 salmon fillets
  • 1 romaine lettuce base removed and sliced in half
  • 1 slice of sourdough chopped into cubes
  • fresh parmesan for grating

For the salmon rub

  • 1 tbs of smoked paprika
  • ½ a teaspoon of cayenne pepper
  • 1 ½ teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • ½ a teaspoon of dried parsley
  • ½ a teaspoon of dried thyme
  • ½ a teaspoon of crushed fennel seeds
  • 2 teaspoon of maple syrup optional

Caesar salad dressing

  • 1 large egg yolk
  • 2 tablespoon of lemon juice
  • 60 ml ¼ cup of sunflower oil
  • 1 teaspoon of dijon mustard
  • 2 tablespoon of butter
  • 2 anchovy fillets in oil
  • 1 garlic clove chopped
  • ½ a teaspoon of fennel seeds
  • 9 g of fresh parsley chopped
  • 1 small shallot chopped
  • 2 tablespoon of fresh grated parmesan
  • dash of worcestershire sauce
  • dash of Tabasco sauce

Instructions
 

  • Place the butter in a pan on a medium heat and when melted, add the chopped shallot, chopped garlic, fennel seeds, anchovy fillets and parsley. Fry for 2-3 minutes until the shallots are soft. Add the tabasco and Worcestershire sauce and take off the heat to set aside and cool.
  • Place the egg yolk in a mixing bowl making sure there is no remnant of the white left on it, add the dijon mustard and whisk until the yolk has aerated and become lighter in colour. Add the sunflower oil little by little or in a steady stream, constantly whisking until it has emulsified with the yolk to a thick mayonnaise. Add the lemon juice and season with some salt and white pepper and whisk to incorporate.
  • Empty the mayonnaise into a blender, add the melted herb butter and freshly grated parmesan and process until smooth. Decant and set aside.

Croutons

  • Add a little olive oil and butter to a medium hot pan and throw the cubed sour dough in. Fry for a few minutes or until golden a crispy. Set aside.

Blackened salmon

  • Mix all the rub spices together in a bowl big enough to place the salmon fillets in. You may need to crush the fennel seeds in a pestle and mortar first.
  • Brush each salmon fillet with a teaspoon of maple syrup and coat each fillet on all sides with the rub.
  • Bring a frying pan up to a fairly high heat and add a little olive oil. Place a sheet of baking paper in the pan first if you aren’t using a non-stick pan. Place both salmon fillets in the pan skin side down and sear for two minutes. Turn each fillet over and sear for a further two minutes on the other side. Remove the fillets and set aside to rest.
  • Using the same pan, place each half of the romaine lettuce sliced side down and applying a little pressure for 1 -2 minutes, sear until charred.

Make the salad

  • To present the salad, place the sliced romaine lettuce charred side up on a plate or bowl and brush liberally with the caesar salad dressing. Arrange a fillet on top and gently pull the meat apart to expose the pink inside. Scatter over the croutons over the top and shave or grate fresh parmesan over the top. Serve with extra dressing on the side.