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Marble Surface

Pan Seared Salmon over Sun Dried Tomato Caesar Salad

Updated: Jul 4



Serves 4


For the Salmon

Salmon filets, skin off

4

Pro Seasoning Lemon Pepper Seasoning

1 Tablespoon

Grapeseed Oil

3 Tablespoon


Sun Dried Tomato Caesar Dressing (Yield 2 cups)

Mayonnaise

1 ½ cup

Pecorino Romano

¼ cup

Anchovy filets, chopped

3

Garlic, minced

3 Cloves

Red wine vinegar

2 Tablespoon

Dijon mustard

2 Tablespoons

Pro Seasoning Tellicherry Black Pepper

2 teaspoons

Pro Seasoning Aleppo Style Chili Flakes

1 teaspoon

Sun dried tomatoes, chopped

¼ cup

Pro Seasoning

TT


For the Salad:

Croutons

Red Onion, chopped

Romaine Lettuce, cut into ribbons



Salmon method of prep:

Heat a cast iron skillet or sauté pan over medium high heat. Dry the salmon filets well and season with Pro Seasoning Lemon Pepper. Add grapeseed oil to the pan and allow the oil to heat until it smokes (smoke point). Quickly add the salmon presentation side down to the pan. Lower the heat to medium and allow a golden-brown crust to form. Flip the salmon over after about 1 minute. Continue cooking until the internal temperature of the salmon reaches 135 degrees. Remove from heat. Reserve for service.


Dressing method of prep:

Place all ingredients into a blender or food processor. Puree until smooth. Adjust the seasoning by adding Pro Seasoning to taste (TT).


Homemade croutons (optional)

Cut half a loaf of stale bread into ¼ inch cubes. Toss the cubes in a bowl with ¼ cup good extra virgin olive oil and 1 teaspoon Pro Seasoning All Purpose. Spread cubes onto a baking sheet. Bake at 300 for approximately 10 minutes or until golden brown and crispy.


To build the salad:

Toss romaine, onion, and croutons with dressing. Top with salmon and sprinkle with parmesan cheese or pecorino Romano.

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