Caesar Salad Poached Salmon
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Caesar Salad Poached Salmon calories by ingredient
Introduction
As the story goes, Caesar salad was invented by Caesar Ritz to commemorate the opening of his grand hotel in Mexico. It has become one of Americas favorite salads, but many people are unaware that its dressing contains anchovies. Don’t omit this ingredient they and add lots of flavor. As the story goes, Caesar salad was invented by Caesar Ritz to commemorate the opening of his grand hotel in Mexico. It has become one of Americas favorite salads, but many people are unaware that its dressing contains anchovies. Don’t omit this ingredient they and add lots of flavor.Number of Servings: 4
Ingredients
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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
Directions
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.
