Saturday, January 28, 2012

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

- 2 6-7 oz. salmon fillets
- 2 Tbsp. prepared Caesar dressing
- 1/4 c. dried breadcrumbs
- salt and pepper
- 8 oz. broccoli florets
- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered
- 2 Tbsp. olive oil
- lemon pepper
- garlic salt
- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

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