Blackberry Buttermilk caesar salmon salad with flax croutons & deviled eggs
This is a superfood salad unlike any other! Loaded with feel good foods like sustainable salmon, kale, radicchio, blackberries, and homemade flaxseed croutons — finished with a homemade caesar dressing.
For an extra boost of healthy fats in this meal — DHA omega-3 eggs are “deviled” and used as a delightful topper alongside fresh blackberries, bursting with powerful antioxidants. Of course, the crowning touch is the Alpha of Omegas - Kvarøy Arctic salmon, seasoned and pan roasted to golden brown perfection.
It’s sure to fuel your mind and body for the day ahead!
Servings 4
4 six-ounce fillets (1 ½ lbs) Kvarøy Arctic Salmon
Buttermilk Caesar Dressing, recipe follows
2 ounces Flaxseed and Wheat Croutons, recipe follows
Classic Deviled Eggs, recipe follows
2 teaspoons Creole seasoning
2 teaspoons extra virgin olive oil
4 cups shredded romaine hearts
4 cups shredded tender kale
2 cups shredded radicchio
1 pint blackberries
2 ounces shaved Parmesan
DIRECTIONS
Pat dry salmon fillets and set aside.
Prepare Buttermilk Caesar Dressing, Flaxseed and Wheat Croutons, and Classic Deviled Eggs.
When ready to serve, rub salmon with Creole seasoning. Heat a nonstick pan to very high heat, add 2 teaspoons olive oil, swirl pan to heat oil, and then add seasoned salmon fillets to pan. Sear on both sides; place pan in a 375º F oven till done.
Toss shredded romaine, kale, and blackberries with enough Buttermilk Caesar Dressing to coat. Evenly divide among 4 large salad bowls or plates. Evenly sprinkle with shaved Parmesan and Flaxseed and Wheat Croutons.
Place 2 Classic Deviled Eggs in center of salad and place salmon on greens, just below the eggs. Sprinkle with additional Creole seasoning to garnish.
For the Flaxseed and Wheat Croutons
4 slices multigrain bread
2 tablespoons toasted flaxseeds
1 tablespoon extra virgin olive oil
1 teaspoon Creole seasoning, or kosher salt and black pepper, to taste
DIRECTIONS
Slice multigrain bread into cubes. Toss with olive oil, flaxseed, and seasoning. Spread into even layer on a baking sheet.
Bake at 375º for 8 minutes until browned. Let cool and store in airtight container.
For the Buttermilk Caesar Dressing
2/3 cup quality shredded Parmesan cheese
½ cup fresh lemon juice
4 small fresh garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons anchovy paste
¼ cup extra virgin olive oil
½ cup buttermilk
2/3 cup plain 0% fat Greek yogurt
½ teaspoon Creole seasoning
DIRECTIONS
In the bowl of a food processor or blender, add cheese, lemon juice, garlic cloves, mustard, and anchovy paste. Process for 1 minute.
Add the oil, buttermilk, yogurt, and seasoning; pulse for another 30 seconds. Chill until ready to use.
For the Classic Deviled Eggs
4 large Omega-3 fortified eggs
1 tablespoon olive oil mayonnaise, or mayonnaise of choice
1/2 tablespoon Dijon mustard
1-2 teaspoons sweet pickle relish
Dash of Worcestershire sauce
½ teaspoon Creole seasoning, or to taste
Hot red pepper sauce, to taste
DIRECTIONS
Place the eggs in a large saucepan just large enough to hold them in a single layer. Add enough cold water to cover by 1 inch.
Bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water.
When cool enough to handle, but still warm, peel the eggs. Cool completely.
Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, relish, and Worcestershire sauce.
Season to taste with Creole seasoning (or salt and pepper) and hot sauce, to taste.
Either spoon the filling into the hollows of the egg whites, or get fancy and transfer the yolk mixture to a pastry or zip-lock bag with a cut 1/2-inch opening and squeeze the yolk mixture into the egg whites.
Cover and refrigerate until chilled.
