Salmon Caesar with Vegan Dressing

Salmon Caesar

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There was a time period in college where I was all about the caesar salad kit containing romaine lettuce, parmesan, croutons, and dressing.  This was my healthy meal.  I’d add some cucumber, yellow/red pepper, and top with chicken tenders that I lightly blackened and cooked in olive oil.  It’s funny how our bodies change.  I no longer eat cucumber, raw pepper, chicken, or thick creamy dressings.  The chicken is by choice as it is one meat I truly don’t enjoy, but as for the others my body just says no.  As I have ventured down my food journey I have come to enjoy new flavors while letting go of old likes.  For me the simpler the better.  So here’s my current version of a caesar salad, one that satisfies my body and mind.

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  • Romaine Hearts
  • Campari Tomato, cut into wedges
  • Herbed Goat Cheese
  • Bread
  • Spray Olive Oil
  • Salmon
  • Garlic, chopped
  • Olive Oil
  • S&P
  • 1/2 Meyer Lemon, juiced
  • 1/4 C Olive Oil
  • 1 Garlic Clove, minced
  • 1/2 t – 1 t Dijon Mustard
  • 1 T Worcestershire Sauce
  • 2 T Vegenaise
  • S&P

1. Preheat oven to 300°.

2. Make your croutons.  I used a bread seasoned with salt and pepper from Whole Foods.  I can’t remember the kind but it was some sort of light and fluffy roll.  Slice bread into small squares and spray with olive oil.  Lay on a baking sheet in a flat layer and bake ~20 minutes until crispy and lightly browned.  Set aside.

3. Make salad… mix romaine, tomato wedges, and goat cheese.  Set aside.

Dressing and Salad Base

4. Make dressing.  Mix the above ingredients.  You can mix this in a bowl with a fork but I used my new immersion blender which was perfect for creating a creamy texture.

Beautiful Salmon

5. Cook salmon.  Heat some olive oil in a skillet over medium high heat and add the garlic.  Once the garlic has flavored the oil push the garlic to the side of the pan and add the salmon skin side down.  Take the garlic and place on top of the salmon.  My salmon was thick so after ~8 minutes of cooking I flipped it over.  During this time I was able to peel off the salmon skin (set aside).  Keep an eye on your salmon so it doesn’t over cook.  Once done remove to a plate.  I broke mine down into large flakes so I could remove the bones.

6. Crackling time!  Add the salmon skin back to the oil and continue to fry until crispy.  I am not a fan of salmon skin cracklings but Josh sure is, he ate the whole piece of skin!!!

Salmon Skin Cracklings

7. Dress salad, add croutons, and top with salmon!

8. The asparagus was a last minute addition since we had some in the fridge that needed to be eaten.  Josh quickly cooked it in toasted sesame oil with sesame seeds, tamari, and a little ume plum vinegar.

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