I’ve been on quite the salad dressing kick this year. Now that I’ve spoiled myself with homemade dressings, I find it difficult to go back to store bought! I decided to venture outside of my comfort zone with this one and make Caesar dressing from scratch including using anchovies for the first time ever!
You can do this too! Just buy some canned anchovies and go for it. As for the parchment paper cooked salmon, I found this recipe in a William Sonoma cookbook. I find that it really cooks the salmon quite nicely, and keeps it nice and juicy. It also looks pretty 🙂
Parchment Paper Salmon
adapted from William Sonoma
- 1 pound of uncooked salmon, skin removed, and split into four equal portions
- 1 Tbsp olive oil
- salt and pepper
- 2 Tbsp unsalted butter, cut into small chunks
- 4 thin lemon slices
Preheat the oven to 375 degrees. Cut the parchment paper into four 8 by 11 inch rectangles. Fold the rectangles in half lengthwise and cut each into a heart shape. Lightly brush the edges with olive oil.
Place each piece of salmon on one half of the heart cut out. Sprinkle each piece with salt and pepper. Place a half tablespoon of butter on each piece and then top with a lemon slice. Starting at the top of the heart, fold the edges over twice working down along the border of the heart until you get to the bottom of the heart.
Then place the packets on a rimmed cookie sheet and bake at 375 degrees for 10 minutes for each inch of thickness of the fish. Let the packets rest for few minutes before opening the parchment paper. Enjoy your salmon on the Caesar salad below or any way you wish!
Caesar Salad Dressing
adapted from How Sweet Eats
- 4 cloves of garlic, minced
- 3 Tbsp plain greek yogurt
- 2 Tbsp parmesan cheese
- 1 Tbsp dijon mustard
- 2-4 anchovies, minced (I used 2)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 lemon, juiced
- 1/4-1/2 cup olive oil
Blend all the ingredients except the olive oil in a food processor. Then slowly drizzle in the olive oil. Add 1/4 to 1/2 cup depending on how you like the consistency. Serve over a bed of romaine lettuce with croutons and parmesan cheese. Add roasted corn for fun!