Since this salad went on one of our restaurant menus in the 90’s, it has been a favorite. This one is dairy free and just as delicous. (Little tip: the Salmon, with Cajun Seasoning, is spicy right out of the pan but the heat simmers down if you refrigerate the salmon for a bit. )
1/2 cup cashews 1/4 cup + 2 tbsp water (more if needed to create desired consistency) 1/2 lemon 1 tbsp olive oil 1 tbsp dijon mustard 1 tsp nutritional yeast 1/2 clove garlic (adjust according to taste) 1 tsp capers
Combine cashews, half of the water and blend with emulsifier. Once cashews are chopped, add remaining water, lemon and olive oil – blend. Add dijon and yeast – blend. Add garlic and capers and blend until smooth
Store, label, and refrigerate
Salad 4 cups Romaine hearts Wash, dry and chop Store, wrapped in paper towel. Label and refrigerate.
- Two, 6 oz filets
- Cajun Seasoning
- Salt and Pepper
Lightly sprinkle salt on one side of the salmon fillets. Then generously shake Cajun seasoning over the salt.
Turn the salmon over, and repeat, first salt, then Cajun seasoning.
Store, label and refrigerate.
Melt 2 tablespoons butter or ghee in a cast iron skillet on medium-high heat.
Add the salmon to the skillet and cook about 2 minutes.
Flip the fish over and cook 2 or 3 minutes longer. Remove to a plate and set aside.
Toss lettuce with dressing and top with salmon and optional avocado.