Recipe: Texas Roadhouse Blackened Salmon Caesar Salad (with Caesar Dressing recipe)

TEXAS ROADHOUSE BLACKENED SALMON CAESAR SALAD

FOR THE SALMON:
2 Fresh salmon filets
Clarified butter
FOR THE SEASONING:
1/2 tsp. ground cayenne pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
Salt and pepper, to taste
FOR SERVING:
Caesar Salad Dressing (for serving, recipe follows)
Romaine lettuce
1/4 cup grated Parmesan cheese
Homemade Croutons (recipe follows)

TO PREPARE THE SALMON:
Combine the ingredients for the seasoning. Shake an even layer of the seasoning mix on salmon to taste.

Heat clarified butter in a skillet until it is smoky hot Gently place the coated filets into the pan (use tongs and don't splash the butter). Cook the filets evenly on both sides until it yields to gentle pressure.

TO SERVE:
Pour Caesar Dressing over freshly washed Romaine lettuce. Add Parmesan cheese and toss. Top with Croutons and the salmon.

Cooking Tip: The butter and seasonings create a crust due to the high temp, and lock in the juices.

CAESAR SALAD DRESSING

2 cloves garlic, minced
1 tbsp. Dijon mustard
1 egg yolk
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 tsp. ground black pepper
1/2 tsp. salt
3-4 anchovy filets (optional)

Whisk ingredients for the dressing together.

HOMEMADE CROUTONS
Makes 4 cups

10 slices French bread
1/2 cup olive oil

Heat oven to 300 degrees F.

Trim crusts from bread and cut slices into 1/2-inch cubes. Toss cubes in olive oil. Spread cubes onto cookie sheet.

Bake at 300 degrees F for 30 to 35 minutes or until dry, crisp and golden brown, stirring occasionally.

Remove from oven and toss with the following for flavored croutons:

FOR HERB CROUTONS:
Oregano, cheese and a little salt

FOR GARLIC CROUTONS:
2 cloves crushed garlic or 1/4 teaspoon garlic powder

Store covered in refrigerator.