Blackened Salmon Caesar Salad

Comment – I got a list of the ingredients that are in the Blackened Salmon Caesar Salad recipe from Stanford's Restaurant. The proportions below are the quantities that I decided to use.  I think the recipe turned out very good, we even had some friends ask us for the recipe one time. The Caesar dressing and Basil Aioli should be poured onto the salad in equal proportions for the dressing, like they do at the restaurant.

1 fillet salmon

Blackening Spice Mix
 3 Tbsp. Paprika
1 Tbsp. Basil, dry
1 Tbsp. Parsley, dried
1/2 Tsp. Garlic powder
1 Tbsp. Summer Savory
1/4 tsp. pepper
2 tsp. dried thyme
1/4 tsp. cayenne Pepper
1/4 tsp. salt

Dredge fish in blackening mixture, covering both sides. Heat a skillet until water dances on it, then lightly coat it with oil. Cook fish over medium heat for 2 minute on each side. Bake at 350 for 5-8 minutes for every inch of thickness.

Caesar Salad Dressing
1 egg
1/4-cup olive oil

2 Tbsp Lemon Juice
2 Tbsp Red Wine Vinegar
1 tsp. Worcestershire Sauce
2 dashes Tabasco Sauce
3 Anchovies
1 cloves garlic
1 tsp. Dijon Mustard
1/4-cup Parmesan cheese
1/2 tsp. white pepper
1 pinch Salt
1 pinch Sugar
1 head of romaine lettuce

Blend all ingredients saving the oil for last. Slowly blend in the oil.

Basil Aioli
2 egg yolks
1 Tbsp. Dijon Mustard
1 clove garlic
1 tsp. salt
1 Tbsp. Lemon Juice
1/2-cup fresh basil leaves chopped fine
2 cups good quality olive oil
1/4 tsp. white pepper

Blend yolks in food processor with mustard, garlic, white pepper, salt and lemon Juice. Add olive oil slowly until you have the thickness you desire. Add basil and continue to blend. Store in refrigerator.

Combine – The Caesar dressing with the romaine lettuce. Add a blackened salmon fish fillet and drizzle basil aioli over it. Enjoy