Salmon Caesar Salad

It was Spring 2018 when I first cooked fish “en papillote” as the French say, or in parchment paper as we say in my house. It’s actually quite easy, simply take your fish and remove the skin (or have someone at your grocery store do this part for you by ordering portions from the fish counter!). Next, wrap in parchment paper, making what resembles a parchment calzone. After 10-20 minutes in the oven, depending on the size and type of fish, what emerges is a perfectly moist fish in a bed of herbaceous sauce. Thank you to Averie Cooks for sharing her recipe for lemon dill salmon in parchment paper, which got me started on this trend. I’ve paired it with my family’s Classic Caesar Salad recipe to make an elegant, easy, and satisfying version of Salmon Caesar.

• Wild Salmon Filet (6 oz per portion)

• Olive Oil

• Salt and Pepper

• Lemon

• Fresh Dill

• Parchment Paper

• Two crisp heads of organic romaine or red leaf lettuce

• Mayonnaise (Avocado Mayo is preferred)

• Minced garlic

• Lemon

• Dijon Mustard

• Worcestershire Sauce (can substitute with soy sauce if you are out)

• Olive oil

• Salt and pepper

• Parmesan

1. Preheat oven to 400 degrees F.

2. (For every portion of salmon) place filet on the right half of a large rectangle of parchment paper. Drizzle with olive oil and salt and pepper, then place 1 fresh shredded sprig of dill on top, followed by two thin, circular slices of lemon. Fold the left side of the parchment paper over top of the salmon, and starting at the bottom corner, fold edges in over each other to create a seal as you work your way around (see picture). Tuck the last edge under. Repeat for each portion of salmon, then place on a baking sheet and back for 20 minutes.

3. Wash and chop 1 head of romaine into small to medium shreds. Use ~⅓ head of lettuce per portion, and place in a large bowl. Top with shredded Parmesan and diced avocado.

4. To make the dressing (reprinted from Genius Kitchen), combine 2 tablespoons lemon juice, ¾ teaspoon mustard, ¾ teaspoon worcestershire sauce, 1 teaspoon minced garlic, ¼ cup mayonnaise and several grinds of salt and pepper in either a medium bowl or the jar that you plan to store the dressing in. Whisk with a fork. What you’re about to do next is the essential ingredient to good, creamy caesar, dressing, and it’s actually a technique- pour ½ cup olive oil into a measuring cup, and slowly pour the oil from that cup into your bowl while continuously whisking.

5. Mix salad well with dressing. Plate, and top with 1 filet of salmon each.