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fillet paprika olive oil cornmeal dough Parmesan hearts of romaine cherry tomatoes olive oil garlic anchovy paste Dijon mustard egg lemon Parmesan cheese chili powder paprika olive oil vegetable oil kosher salt
Viewed: 54 - Published at: 9 years agoIngredients
- 8 ounces, weight Salmon Fillet
- 1/4 teaspoons Smoked Paprika
- 1/4 cups Olive Oil
- 18 cups Cornmeal
- 1 pound Pre-Made Pizza Dough
- 1- 1/2 cup Finely Grated Parmesan
- 2 whole Hearts Of Romaine, Cut Into Bite Sized Pieces
- 1 whole Recipe Spiced Caesar Salad Dressing
- 6 whole Cherry Tomatoes, Cut In Half
- Olive Oil, For Drizzling On The Pan And The Crust
- 2 cloves Garlic, Finely Minced
- 1 Tablespoon Anchovy Paste
- 1 Tablespoon Dijon Mustard
- 1 whole Egg Yolk, Large
- 1 whole Large Lemon, Juiced
- 1/2 whole Lime, Juiced
- 1 Tablespoon Finely Shredded Parmesan Cheese
- 1/2 teaspoons Chili Powder
- 1/4 teaspoons Smoked Paprika
- 1/4 cups Olive Oil
- 1/4 cups Vegetable Oil
- Kosher Salt And Black Pepper To Taste
Method
- Note for those with sensitivity: this recipe contains raw egg yolk.
- Preheat the oven to 500 F. Drizzle olive oil on a sheet pan and set it aside.
- For the salmon: Cover a small pan with a piece of foil and place the fillet of salmon on it.
- Generously sprinkle the salmon with salt, pepper and smoked paprika.
- Roast at 500 F for 5 minutes.
- Remove salmon from the oven and set aside.
- For the crust: Dust the countertop with the cornmeal, using it to keep the dough from sticking.
- Roll it out into a thin oval and place on the oiled sheet pan.
- Drizzle the crust with olive oil and sprinkle with salt to taste.
- Bake the crust about 10 minutes at 500 F or until golden brown.
- Then remove it from the oven and sprinkle with 1 cup of the freshly grated Parmesan and another drizzle of olive oil.
- Set aside.
- For the dressing: Combine the dressing ingredients in a bowl, whisking in the oil at the end.
- Season to taste with the salt and pepper.
- (You can adjust the heat with the red pepperthis recipe is not spicy).
- For the salad: In a large bowl, toss together the romaine lettuce and enough of the dressing to coat the leaves.
- Sprinkle with the remaining 1/2 cup of Parmesan cheese.
- For the pizza:
- Pile the salad on top of the crust.
- Sprinkle with the cherry tomato halves and top with chunks of the roasted salmon.
- Serve immediately.
- Enjoy!
