When the temperatures rise with the heat of August, Riderwood Executive Chef Victor Cirrincione turns off the oven and opts to serve cold dishes like this Caesar salad with poached salmon.
The chilled salmon adds a cool twist to the classic Caesar and turns it into a refreshing summer meal.
Caesar salad with poached salmon
Serves four
Ingredients
1 lb or 4 (4 oz) servings salmon
3¾ oz shredded Parmesan
1 head romaine lettuce
¼ cup + 1 Tbsp
Caesar dressing
3 ¾ oz coutons
Directions
■ Bring water to a boil in a large skillet. Add salmon; reduce heat, and simmer 7 to 8 minutes or until fish flakes easily when tested with a fork. Remove from skillet. Place in a shallow dish and refrigerate until chilled.
■
Rinse lettuce thoroughly and dry. Tear lettuce leaves into bite-sized pieces. Place lettuce, Parmesan cheese, and croutons in a bowl, and toss with Caesar dressing. Place mixed salad on serving plates. Flake salmon over salad and serve immediately.