Serves 4
For the Salmon
Salmon filets, skin off | 4 |
Pro Seasoning Lemon Pepper Seasoning | 1 Tablespoon |
Grapeseed Oil | 3 Tablespoon |
Sun Dried Tomato Caesar Dressing (Yield 2 cups)
Mayonnaise | 1 ½ cup |
Pecorino Romano | ¼ cup |
Anchovy filets, chopped | 3 |
Garlic, minced | 3 Cloves |
Red wine vinegar | 2 Tablespoon |
Dijon mustard | 2 Tablespoons |
Pro Seasoning Tellicherry Black Pepper | 2 teaspoons |
Pro Seasoning Aleppo Style Chili Flakes | 1 teaspoon |
Sun dried tomatoes, chopped | ¼ cup |
Pro Seasoning | TT |
For the Salad:
Croutons
Red Onion, chopped
Romaine Lettuce, cut into ribbons
Salmon method of prep:
Heat a cast iron skillet or sauté pan over medium high heat. Dry the salmon filets well and season with Pro Seasoning Lemon Pepper. Add grapeseed oil to the pan and allow the oil to heat until it smokes (smoke point). Quickly add the salmon presentation side down to the pan. Lower the heat to medium and allow a golden-brown crust to form. Flip the salmon over after about 1 minute. Continue cooking until the internal temperature of the salmon reaches 135 degrees. Remove from heat. Reserve for service.
Dressing method of prep:
Place all ingredients into a blender or food processor. Puree until smooth. Adjust the seasoning by adding Pro Seasoning to taste (TT).
Homemade croutons (optional)
Cut half a loaf of stale bread into ¼ inch cubes. Toss the cubes in a bowl with ¼ cup good extra virgin olive oil and 1 teaspoon Pro Seasoning All Purpose. Spread cubes onto a baking sheet. Bake at 300 for approximately 10 minutes or until golden brown and crispy.
To build the salad:
Toss romaine, onion, and croutons with dressing. Top with salmon and sprinkle with parmesan cheese or pecorino Romano.
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