Caesar Salad Poached Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For Salad: 1/4 cup mayonnaise 1 tablespoon anchovy paste 1 tablespoon lemon juice (1/2 lemon) 1 tablespoon extra virgin olive oil 1 1/2 teaspoons Worcestershire sauce 1 teaspoon chopped garlic 1 teaspoon Dijon mustard 1/2 teaspoon freshly grated black pepper 2 shots Tabasco sauce (to taste) 1/4 cup plus 3 tablespoons grated Parmesan cheese, (preferably freshly grated) 1 medium head romaine lettuce, cut into bite sized pieces (6 cups loosely packed) 8 anchovy filets (optional) For Fish:1 (2 1/2-pound) salmon fillet 6 tablespoons salt 2 tablespoons cider vinegar
Makes: 4 servings
Directions:
1. For salad: In a small bowl, whisk mayonnaise, anchovy paste, lemon juice, oil, Worcestershire sauce, garlic, mustard, pepper and Tobasco until smooth. Stir in 3 tablespoons cheese.
2. Toss lettuce with dressing until evenly coated. Divide on plates; top with remaining Parmesan cheese. Top with 2 anchovies per plate (optional).
Nothing is more impressive than a side of poached salmon, and few dishes are easier. Our method has but three ingredients and will work every time; you don’t even need a special fish-poaching pan. Try it with any sauce of your choice, such as Remoulade or the classic, Dill Sauce.
1. Set a roasting pan, a disposable aluminum pan or fish poacher over two stove burners. Add salmon; pour in enough water to cover salmon by 1 inch. Add salt and vinegar. Bring water to a boil over high heat; turn heat off and let salmon stand for 30 minutes.
2. Using 2 large spatulas, carefully transfer salmon to a serving platter. Serve warm, or cover with plastic wrap and refrigerate until chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user GIJOEBRO.
Directions:
1. For salad: In a small bowl, whisk mayonnaise, anchovy paste, lemon juice, oil, Worcestershire sauce, garlic, mustard, pepper and Tobasco until smooth. Stir in 3 tablespoons cheese.
2. Toss lettuce with dressing until evenly coated. Divide on plates; top with remaining Parmesan cheese. Top with 2 anchovies per plate (optional).
Nothing is more impressive than a side of poached salmon, and few dishes are easier. Our method has but three ingredients and will work every time; you don’t even need a special fish-poaching pan. Try it with any sauce of your choice, such as Remoulade or the classic, Dill Sauce.
1. Set a roasting pan, a disposable aluminum pan or fish poacher over two stove burners. Add salmon; pour in enough water to cover salmon by 1 inch. Add salt and vinegar. Bring water to a boil over high heat; turn heat off and let salmon stand for 30 minutes.
2. Using 2 large spatulas, carefully transfer salmon to a serving platter. Serve warm, or cover with plastic wrap and refrigerate until chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user GIJOEBRO.
Nutritional Info Amount Per Serving
- Calories: 726.1
- Total Fat: 36.7 g
- Cholesterol: 238.9 mg
- Sodium: 11,944.5 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.6 g
- Protein: 89.8 g