Wild Alaska Salmon Ceasar Salad Wraps!
It’s Wild sockeye season and I could not be more excited. I absolutely love wild salmon it’s rich flavor, dense texture and vibrant color that offers a boat load of nutrients. Every summer for the past 8 years my dad goes to alaska to fish for fresh salmon. Unfortunately this year he will not be going due to the current virus conditions. Instead of getting fish from my dad I am so grateful I was sent some fresh salmon from Prince William Sound in Alaska. It is so delicious and I am so excited to share some fun recipes with you!
First up these salmon caesar salad wraps. I slow roasted the salmon simply in olive oil, salt, pepper and lemon zest. I wanted to keep it simple because the salmon has so much flavor. Then I created a dairy free caesar dressing and topped it with slow roasted tomato bruschetta. Pairing the salmon with fresh lettuce, slow roasted summer tomatoes and a creamy dressing hits all the notes you are looking for in a salad wrap.
These are perfect for lunch and a great summer dinner when its really hot outside.
Wild Salmon Ceasar Salad Wraps
- 2 lbs wild sockeye salmon washed and dried
- 4 tbsp olive oil
- kosher salt and pepper
- 1 lemon, zested
Dairy Free Ceasar Dressing
- 1 1/2 cups cashews soaked overnight
- 1/2 cup filtered water
- 2 garlic cloves peeled
- 2 tbsp capers
- 1/2 lemon juiced and zested
- 1 tsp white miso paste
- 1 tsp djion mustard
- kosher salt and pepper
- 2 lbs cherrry tomaotes
- 1 cup olive oil
- 3 garic cloves chopped
- 2 sprigs fresh thyme leaves
- 1 tsp kosher salt
- 1 bunch fresh basil thinly sliced
- 1 head bib or butter lettuce
- Heat oven to 300'f. IN a baking dish add the tomaotes, olive oil, fresh garlic, thyme and salt. Place in the oven and bake 40-50 minutes. When done remove from teh oven and mix in basil. While tomatoes are cooking prepare the salmon. Salmon: PLace salmon on a baking sheet and rub with olive oil. Season all over with kosher salt and pepper. Sprinkle lemon zest over top and place in the oven. Roast 10-20 minutes. Depending on how thick the salmon is will depend on how long it takes. When salmon begins to flake remove from the oven and set aside. While salmon is cooking make the dressing. Add all ingredients into a high powered blender and mix on high speed until smooth and creamy. If needed add some more water to blend fully. Taste and add more salt and pepper if needed. When ready to serve. Break up salmon, place in lettuce leaves drizzle with dressing adn top with tomaotes.
If you make this recipe please let me know how it turns out. I love to hear from you. Happy weekend!