Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


SOURCE

Salmon

Salmon with Lemon, Capers, and Rosemary

Omega-3!  That seems to be all the rave nowadays.  But why is it good for you?  And what does Salmon have to offer?




Preparation Time: 30 minutes


Ingredients:
• 4 (6-ounce) salmon fillets

• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil



Directions: 
1.  Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
2.  Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.
3.  Wrap up salmon tightly in the foil packets.

4.  Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5.  Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon.
6.  Serve in the foil packets.


SOURCE:  Samon with Lemon, Capers and Rosemary

Atlantic Salmon