Tonight, we had a visit from potential housesitters for next year. Martin made one of the few last remaining pieces of salmon left from last year's dipnetting season in our freezer. For a relatively hot sumer day, he likes it relatively simple: grilled blackened salmon, over a simple ceasar salad. Unfortunately the grill conked out on us, so he just did it in a pan.
Here is the mixture used for blackening, gotten somewhere off the web a few years ago, plus the recipe for the ceasar dressing, gotten off sherisrecipes.blogspot.com a few months ago.
Cajun blackening powder
1 c paprika
2 1/2 Tbs cayenne pepper
2 Tbs each salt and garlic powder
1 1/2 Tbs each blackand white pepper
1 Tbs each oregano, thyme
Ceasar dressing
1/3 c mayo
2-3 Tbs lemon juice
3 Tbs grated parmesan
1/4 tsp each worcestershire sauce, salt, pepper
Mix the above ingredients together, coat lettuce with the dressing, top with more grated parmesan, if desired.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment