Description
Discover how to create a zesty Lemon Pepper Salmon Caesar Salad, a perfect blend of flavors with a tangy twist. Elevate your culinary skills with this easy recipe.
Ingredients
1 lemon, halved
1 clove garlic, minced
1/4 cup (60 ml) finely grated Parmesan cheese
1/4 cup (60 ml) mayonnaise
3 anchovy fillets, minced
7 cup (1680 ml) s roughly chopped or torn romaine
4 wild skin-on salmon fillets, about 6 ounce (170 g) s each
Instructions
1. Juice one half of a lemon and combine 1 tablespoon of the juice in a big bowl with minced garlic, minced anchovies, finely grated Parmesan cheese, and mayonnaise.
2. Let the mixture sit to blend the flavors.
3. Sprinkle beef with a little salt and black pepper according to your preference.
4. Warm a large pan on medium-high heat and lay the beef with the skin facing down.
5. Cover and cook without flipping for 5 minutes, or until the skin turns brown. Turn over and cook for another 2 minutes, depending on thickness, until the beef is fully cooked.
6. Drizzle the remaining lemon juice over the beef.
7. Put the romaine lettuce into the bowl and mix thoroughly with the dressing to coat evenly.
8. Distribute the lettuce onto plates and place a piece of beef on each.
Notes
1. To enhance the flavor, allow the dressing to sit for at least 10 minutes to let the anchovies and garlic infuse the mixture.
2. If you prefer a tangier salad, use the second half of the lemon to drizzle over the romaine before serving.
3. For an extra crispy skin, make sure the salmon is patted dry before cooking and do not cover the pan.
4. Store any leftover salad and salmon separately to prevent the lettuce from becoming soggy.
