BY SAM JOHNSON, DEPUTY DIRECTOR OF CULLINARY | 1776
I love this recipe for the spring and summer months. It’s a filling salad that can be served for garden parties or evening dinners on the deck overlooking the rolling hills of Keswick. I suggest this salad served with a nice chilled glass of Rosé, and Lime bar for dessert.
Ingredients
- 1 salmon fillet, skin on, boneless
- 2 teaspoons cajun or creole seasonings
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- pinch of cayenne pepper
- 1 lemon, zested, juiced
- 1/4 cup Italian parsley, minced
- 3 tablespoons extra virgin olive oil
Instructions:
- Preheat oven to 475 degrees
- Mix seasoning blend together
- Rinse salmon, pat dry
- Place salmon on oven proof pan, coat both sides with olive oil
- Season salmon with seasoning blend, rub into salmon on both sides
- Place salmon skin side down, top with lemon juice and zest
- Bake at 475 for 10-12 minutes
- Remove from oven, top with parsley and serve with extra lemon
- In separate bowl mix greens with a squeeze of lemon & olive oil
- Toss with the caesar dressing and croutons place salad on plate and top with salmon
Caesar Dressing:
- 3 cloves garlic, finely minced and mashed into a paste
- 2 anchovy filets, finely minced and mashed into a paste
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons red wine or apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese (or Pecorino Romano)