Blackened steelhead over caesar – artisan romaine, preserved lemon, buttery croutons, house dressing, candied pecans.
Salty's Blackened Salmon:
Preheat oven to 400 degrees. Pour Salty's Blackening Spice onto a plate and generously dredge both sides of the fillet in spice. Heat a heavy bottomed ovenproof frying pan (cast iron is best) to medium-high heat. Once the pan is hot, add oil. Sear each fillet side for 2 minutes until spice turns reddish brown, not black. Once both sides are seared, place frying pan in the oven to bake 4-6 minutes (depending on fillet thickness and your preference for doneness.
To make the salad: Chop romaine leaves into 2” pieces. Place in a large bowl. Squeeze a good squeeze of lemon juice over romaine.
To make dressing: In a small jar or bowl combine anchovies, Dijon mustard, Worcestershire, lemon juice, red wine vinegar and garlic. Slowly add olive oil and whisk briskly. Add salt to taste.
To assemble: Toss a couple tablespoons of dressing with romaine. Add pecans, parmesan cheese and croutons and toss once more. Place your salmon fillet on top. Serve with a lemon wedge. Pair with a crusty, warm baguette. Enjoy!
You can purchase Salty's Blackening Spice at our restaurants or online.
Watch a quick video of the recipe.
Ingredients
Directions
Salty's Blackened Salmon:
Preheat oven to 400 degrees. Pour Salty's Blackening Spice onto a plate and generously dredge both sides of the fillet in spice. Heat a heavy bottomed ovenproof frying pan (cast iron is best) to medium-high heat. Once the pan is hot, add oil. Sear each fillet side for 2 minutes until spice turns reddish brown, not black. Once both sides are seared, place frying pan in the oven to bake 4-6 minutes (depending on fillet thickness and your preference for doneness.
To make the salad: Chop romaine leaves into 2” pieces. Place in a large bowl. Squeeze a good squeeze of lemon juice over romaine.
To make dressing: In a small jar or bowl combine anchovies, Dijon mustard, Worcestershire, lemon juice, red wine vinegar and garlic. Slowly add olive oil and whisk briskly. Add salt to taste.
To assemble: Toss a couple tablespoons of dressing with romaine. Add pecans, parmesan cheese and croutons and toss once more. Place your salmon fillet on top. Serve with a lemon wedge. Pair with a crusty, warm baguette. Enjoy!