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TUSCAN KALE & ROMAINE SALMON CAESAR WITH ROASTED GARLIC “EGGLESS” CAESAR DRESSING

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TUSCAN KALE & ROMAINE SALMON CAESAR WITH ROASTED GARLIC “EGGLESS” CAESAR DRESSING

TUSCAN KALE & ROMAINE SALMON CAESAR WITH ROASTED GARLIC “EGGLESS” CAESAR DRESSING

Chef Kai Chase
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Ingredients
  

  • 2 6 oz. Salmon Fillets
  • 1 Bu. Tuscan Kale Center Stems Removed
  • 1 Bu. Organic Romaine Cleaned and Chopped
  • 2 Roasted Garlic Cloves Chopped
  • 2 Anchovy Fillets (optional) Chopped
  • 1 Lemon
  • 1 Tb. Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • 1 Cup Grated Parmesan Cheese
  • ¼ Cup Parmesan Shavings
  • ¾ Cup EVO
  • 2 Tbs. Grapeseed Oil
  • Salt and Pepper to taste

Instructions
 

  • In a small mixing bowl add the garlic, anchovy (optional), dijon, Worcestershire and lemon juice. Using a whisk, slowly stream in the EVO and add the parmesan cheese. Lightly salt and pepper to taste. Set aside.
  • Wash the Salmon and pat dry with paper towels. Season with salt and pepper. Set aside.
  • In a large non-stick pan heat the grapeseed oil on medium until hot. Add the fillets, skin side down, and cook 6-8 minutes on the first side. Turn and cook 3 minutes or until desired doneness. Remove from heat.
  • In a large bowl, combine the kale and romaine and enough dressing to coat and toss.
  • Transfer the 1 Salmon Fillet to a dry cutting board and using a fork, flake the fillet into bite-sized pieces, discard the skin. Add to the salad.
  • Top with the second fillet and sprinkle with the remaining parmesan shavings.
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