Salmon with Caesar Salad
- Salmon fillets
- Olive oil
- Bulb of garlic (probably use 4 or 5 cloves depending on size of salmon)
- Salt & pepper
- (tin foil – for cooking salmon)
- 1 Romaine lettuce head
- 1 red cabbage
- Sliced mushrooms
- Olive oil
- 3 garlic chopped cloves
- Salt & Pepper
- Parmigiano Romano or pecorino Romano cheese (for a cheesy, nutty taste)
Directions for the Salmon
Take two sheets of tin foil and lay them on top of each other and fold all 4 sides up to keep contents in. Place salmon fillets in tin foil and pour olive oil on it, rub cut garlic cloves all over salmon fillets and place on top of fillet. Add Salt and pepper. Cut lemon slices and squeeze juice all over salmon and place them on top of salmon. Cover with another sheet of tin foil and fold edges inward so that it makes almost like a tin foil "bag."Cook tin foil bag either in oven or on BBQ on 350 for 8-10mins or until salmon is flaky. (Check by unrolling edges or cutting a small slit into bag and use fork to check flakiness). Let sit for a minute, uncover and serve.
Directions for the Salad
Chop salad (Romaine lettuce & cabbage) and mushrooms however you like your salad to be.
Directions for Dressing
Add 1/2 cup to 1 cup of olive oil; squeeze half a lemon to a whole lemon for juice; add 3 chopped garlic cloves; add pinch of salt and pepper; and grate cheese in. Blend until creamy. And TASTE. Add more lemon if you like a more lemony taste or cheese for more nutty taste. When ready, pour over salad and toss. Grate more cheese on top of salad if desired. (My mom would use the whole block if she could :) but it's by preference)
Serve with brown rice or couscous. Rice pilaf goes well with it as well. And of course a little Sauvignon Blanc or white wine!
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