Ingredients
Scale
For the Salmon
- 4 Salmon Filets
- 4 teaspoons of freshly cracked black pepper
- 2 teaspoons salt
- 2 teaspoons ground coffee
- 2 teaspoons dried parsley
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 2 tablespoons olive oil (for searing)
For the Dressing
- 2 anchovy fillets
- One large clove of garlic (or 2 small)
- 1/2 teaspoon salt
- The juice of half a lemon
- 1 teaspoon Dijon mustard
- one egg yolk
- 3 tablespoons or .6 oz of finely grated pecorino
- 1/3 cup of olive oil
For the Breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1 Tb butter
Assembly
- 2 heads of Romaine lettuce, wilted leaves removed
- 4 Lemon wedges, for serving
Instructions
- Cut 2 heads of Romaine Lettuce and divide the lettuce among 4 bowls.
- On a plate, combine the salt, pepper, ground coffee, parsley, cayenne, and paprika to make the blackening seasoning. Coat the salmon in the seasoning.
- Heat 2 Tb of olive oil a cast iron skillet over medium high heat and sear the salmon for about 4 minutes on each side. (timing will depend on thickness). Use a timer though, so you don't forget about it while doing other things.
- While the salmon is searing you can make the caesar dressing. Using a mortar and pestle, mash the anchovies, garlic and salt until a paste forms. Add the egg yolk, mustard, and parmesan and whisk to combine. Then add the lemon juice and whisk again. Finally, slowly stream in the olive oil, whisking constantly until well combined. Divide among the 4 bowls of lettuce.
- When the salmon is done, remove filets from the skillet and place one filet atop each salad. Either use the same skillet or a small nonstick one to toast the Panko breadcrumbs. Heat 1 tablespoon of butter in the skillet, add the breadcrumbs, and cook for 1-2 minutes, stirring frequently to prevent burning. When breadcrumbs are a dark golden color, remove them from the heat and divide among bowls.
- Serve each salad with a lemon wedge. Enjoy!
Keywords: blackened salmon Caesar salad