Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette Recipe

Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette

Recipe courtesy of Catahoula Restaurant and Saloon

Level: Intermediate
Yield: 6 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 615
Total Fat: 43 g
Saturated Fat: 12 g
Carbohydrates: 39 g
Dietary Fiber: 10 g
Sugar: 7 g
Protein: 23 g
Cholesterol: 76 mg
Sodium: 1162 mg

Total: 55 min
Prep: 30 min
Inactive: 15 min
Cook: 10 min

Ingredients

Croutons:

• 1 baguette or small loaf bread
• 2 ounces melted butter
• 1 ounce virgin olive oil
• Salt and freshly ground black pepper

Meyer Lemon Garlic Anchovy Vinaigrette:

• 2 cloves garlic
• 2 ounces Meyer lemon juice, regular lemon juice can be substituted
• 2 ounces red wine vinegar
• 1 anchovy fillet
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire
• 3 dashes hot sauce
• Salt and pepper
• 1 egg yolk
• 1 ounce truffle olive oil
• 2 ounces fruity virgin olive oil
• Grated Parmesan

Salad:

• 4 (2 1/2-ounce) chunks salmon fillets
• 1 ounce light olive oil
• Kosher salt
• Freshly ground black pepper
• 8 romaine hearts or 4 heads regular romaine, small as possible, trimmed
• 1 to 2 ounces grated Parmesan

Special equipment: 1 (1 by 4-inch) untreated cedar plank, soaked overnight in water

Instructions

1. Preheat the oven to 375 degrees F.
2. To make the croutons: Cut the bread into squares. Mix together melted butter and olive oil. Toss the bread squares in the oil and butter mixture and season with salt and pepper. Arrange on a baking sheet in a single layer. Bake, stirring occasionally, until golden brown, crispy on the outside and slightly soft inside, about 10 to 15 minutes. Let cool at room temperature and set aside. Do not refrigerate.
3. To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and blend for 15 seconds. With the processor running, slowly pour in the truffle oil and the olive oil. This recipe will make more than enough for a salad serving six. It is challenging to make a smaller batch in a food processor. The vinaigrette can be stored, covered, in the refrigerator for up to 1 week. The salad is delicious enough to enjoy twice in a week.
4. Preheat a grill to high heat.
5. To make the salad: In a mixing bowl, lightly coat the salmon chunks with oil. Season with salt and pepper. Remove the plank from the water and brush with a little oil. Place the plank either on the grill or near an open fire in a wood oven. Allow it to just catch fire. Extinguish the flame, and repeat on the other side of the plank. Place the salmon pieces directly onto the plank, spacing them about 1 inch apart. Return the plank to the grill. Position the plank near the fire so that it smolders at the edges, creating smoke that surrounds the fish. Continue this process, keeping the plank near the fire so it smolders but does not ignite.
6. Cook the salmon to medium rare, about 6 minutes.
7. While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Pour about half of the vinaigrette over the leaves, season with salt and pepper, and toss gently to coat. Sprinkle the grated Parmesan over the salad and give it a final gentle toss. Arrange the leaves and croutons on 6 chilled plates. Flake the salmon along its natural separations and distribute evenly over the salads.

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