It's summertime, and the grilling is easy... or it should be! Here is a recipe that focuses on the accompaniments, rather than the salmon, which shines all by itself.
You could substitute sablefish for salmon, and be very happy either way.
This recipe combines crisp romaine lettuce with a spicy Caesar dressing, Parmesan cheese, and bite-sized chunks of grilled salmon. It's a great way to use up barbecue leftovers. Homemade croutons are a nice touch, but if you're short on time, you may substitute store-bought.
Spicy (or not) Salmon (or Sablefish) Caesar
Makes 4 servings
Note: this recipe contains a small amount of raw egg.
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 cups French bread, cubed
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 egg yolk (optional)
4 cloves garlic, crushed
2 teaspoons anchovy paste or 4 anchovy fillets, minced fine
2 teaspoons hot sauce (optional)
1 teaspoon capers
1/2 cup extra virgin olive oil
1 head romaine lettuce, washed and torn into medium-sized pieces
Croutons (see above)
1/2 cup grated Parmesan cheese
Dressing (see above)
Freshly ground black pepper (if desired)