Salmon Caesar Salad

Southwest Salmon Caesar Salad

Based only on the name, salmon Caesar salad can be equated to the list of magnificent dishes. If we turn to the history of its origin, according to the facts for sure, it came up with the Italian. It would seem that so loud salad name speaks for itself. The author of so popular recipe has become Italian chef Caesar Cardini, who lived in Mexico. It was back in 1896 not far from San Diego. In America, a dry law prevailed and on holidays town of Tijuana attracted many guests who specifically went off to Mexico to drink some spirits.

The popularity of such holidays Bench was so high that by the end of the weekend in the kitchen of Caesar Cardini, almost all products have ran out. Therefore, he quickly prepared a dish in a rough-and-ready fashion. Today, the salad has undergone some changes. In addition to the classic recipe of chicken it was added salami, shrimp and red fish.

Caesar Salad with Blackened Salmon and Light Caesar Dressing

To prepare the salmon Caesar salad, we need: 2 steak of salmon (fresh or salted), 5-6 pieces of cherry tomatoes, white bread, 50-70 grams of parmesan cheese, 2 beam of Chinese cabbage, 1 piece of lemon, 3 eggs, 1 teaspoon of vinegar, 2 teaspoons of mustard, 2 garlic bulbils, 150 grams of olive oil, pinch of salt.

First, prepare croutons. Crop off the crust of breadcrumb and cut it into small pieces. While doing it, you should pour olive oil into the pan and a little soak oil with garlic. To do this, finely chop the garlic and toss in olive oil. While it was not burnt, it is necessary to pull it out, and put the pan on the pieces of sliced breadcrumb. Fry the croutons, and give them to cool.

Now we need to prepare the sauce for the salad. Boiled for 7 minutes eggs cut in half and take out the egg yolks in a separate plate. These mix the yolks with the mustard and shuffle well, then add the lemon juice, vinegar, oil. All this mass can even whip up in a blender until smooth.

Salmon Caesar Salad Decor

In a heated pan with oil, pour boneless salmon, salt, pepper. Fry until golden brown on top and pour the lemon juice, remove from heat, giving the fish to cool. Prepare the salmon Caesar salad itself. Before cooking, lettuce must be 1 hour to put in cold water to keep them crisp for a long time. Fill leaves of lettuce with sauce. At the top put salmon and cherry tomatoes, cut into 4 pieces. Add the croutons and powder with grated parmesan cheese.

12 Photos of the Salmon Caesar Salad

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