Blackened Salmon Caesar Salad

Salad Dressing

• 2 Tbsp Worcestershire sauce
• 1 large egg yolk
• 1 Tbsp anchovy paste
• 2 1/2 Tbsp Dijon mustard
• 3 cloves of garlic(or roasted garlic) minced
• 3 Tbsp lemon juice
• 1/2 cup olive oil
• 1/2 cup vegetable oil of choice
• 1/8 tsp (splash) of hot sauce
• 1/2 tsp Cooking with Greens Pink Himalayan Sea salt
• 1/2 tsp Cooking with Greens No Salt Onion black Pepper blend
• 2 Tbsp grated Parmesan cheese

In a small food processor or blender, combine the egg yolk and lemon juice and process until frothy. With the motor running, slowly add both oils and process until well combined. Add the mustard, anchovy paste, Worcestershire, hot sauce, sea salt, onion black pepper and Parmesan and process until well combined. Set aside. Refrigerate up to a week

• 4 Salmon filets
• 1/4 cup vegetable oil
• 1 1/2 Tbsp Cooking with Greens Creole Seasoning Blend
• 1/2 Tbsp Cooking with Greens No Salt Sweet Smoke or No Salt Smooth Heat Blends
• 2 heads Romaine Lettuce
• 1/4 cup shredded Parmigiana cheese

Heat two very large skillets over medium-high heat. When hot, divide the oil between them. Sprinkle the salmon with the spices and cook skin side up (or skinless), 2 fillets in each pan, until browned, 3 to 4 minutes. When the salmon releases easily from the pan, turn and cook for another 2 to 4 minutes, or until the salmon is just cooked through. Clean, dry and chop lettuce. In a bowl, toss chopped lettuce with half of the dressing and 1/4 cup shredded Parmigiana.(you can add cucumbers, croutons or halved grape tomatoes to salad). Serve blackened salad atop salad and drizzle with remaining salad dressing.