Salmon Louie

Remember I mentioned the day that I went to the grocery store not knowing whether I was going to have salmon or pizza?  The pizza won that night, but while I was at the supermarket, they had a very nice selection of salmon, so I purchased a filet for later in the week.  I usually like to eat seafood the same day I purchase it and not store it in the freezer.  The only exception to my rule is salmon because it is delivered fresh at my local grocery on Monday, Wednesday and Friday.  If I am in the store on those days and the salmon looks particularly good, I buy it, wrap it really well, and keep it in the freezer.  

I called this salad Salmon Louie after the famous Crab Louie dish, which is one of my favorites.  For those who have never had it, it is fresh jumbo lump crap meat served on crispy lettuce greens and topped with a thousand island-like dressing.  I used that same concept but substituted oven roasted salmon for the lump crab meat with very delicious results. 

I thawed the salmon filet in the refrigerator overnight because I was certain I was going to have it for dinner last night.  I placed it on a baking sheet and seasoned it with a thin coating of honey, sea salt, pepper and garlic powder.  After about 12 minutes in a 400 degree oven it was perfectly cooked.  

While the salmon rested and cooled off on the counter, I cubed some left over bread and after seasoning with olive oil and salt and pepper, I baked it for about 10 mins. at 400 degrees.   Delicious home made croutons for the salad!

For the salad, I cleaned and chopped crispy romaine lettuce and placed it in the bottom of a large mixing bowl.  To the lettuce I added thinly sliced red onion, sliced English cucumber, the croutons and the salmon which I chunked into bite sized pieces.  

The dressing was my take on the Crab Louie style dressing of 2 tablespoons of mayonnaise, 1 tablespoon of ketcup, a dash of Worcestershire sauce, a dash of hot sauce, 1 tablespoon of sweet pickle relish, a pinch of garlic powder and a bit of salt and pepper.  Blend well and, if possible, allow the flavors to come together for about 1/2 hour in the refrigerator.  Dress the salad and toss well to combine.