Wild Alaska Salmon Caesar Shoots

Article by: Melissa Trainer

Duke’s Chowder House Publishes First Cookbook

So if you want to add to your seafood cookbook repertoire, check out this newbie. You will be inspired to not only follow the recipes but to use them as a culinary launching pad, tweaking and testing to suit your wild, wonderful and whimsical ways.

Wild Alaska Salmon Caesar Shoots   gf

If this recipe were an infomercial, here’s what it would sound like: Salads are amazing—don’t get me wrong—but first you need a bowl, utensils, a napkin, a chair, a table . . . the list goes on. Now, imagine I told you that you could have all the comforts of a salad without any of the accessories . . . an Alaska Salmon Caesar Salad you can eat with your hands! This is a Caesar Salad combined with Salmon all wrapped up for an easy-to-eat finger food. Leave the utensils in the drawer and let your fingers get grabbin’!

Serves two as an appeteaser


5 pieces Wild Alaska Salmon, about 1¼ oz each

1 tsp Blackening Spice Of Life (see below)

1 Tbsp Let’s Be Clarified Butter (see below)

5 romaine lettuce shoots (about the length of a Chowder spoon)

2 Tbsp All Hail Caesar Salad Dressing (see below)

1½ tsp Parmesan cheese and 1½ tsp Asiago cheese, grated and combined

2 Tbsp fresh diced tomatoes


  • Fillet Salmon using the deep-skin method, which is to remove the gray matter along with the skin and pluck the pin bones with needle-nose pliers or boning tweezers. If you are buying from your local fishmonger, ask him to fillet and deep-skin as well.
  • Dredge Salmon in Blackening Spice Of Life.
  • On a flat griddle or in a sauté pan, heat Let’s Be Clarified Butter and sauté Salmon until caramelized.
  • Nestle one grilled Salmon portion inside each romaine shoot. Drizzle with dressing and sprinkle with cheese. Top with tomatoes.

 Blackening Spice Of Life   gf

Many blackening spices are so hot that they literally burn up your mouth and leave you wondering whether there were any other flavors in the food you just ate. Here’s a balanced approach that gives you some heat, but not so much that you can’t enjoy the other delicate flavors in the dish. For a more modest experience, blacken only one side of the food.

Makes approximately 1 cup – Be careful not to over-reduce and burn this (which will make a big mess of your pot).


6 Tbsp kosher salt

½ cup paprika

3 Tbsp ground white pepper

3 Tbsp cayenne pepper

3 Tbsp sugar in the raw

3 Tbsp granulated garlic

2 Tbsp granulated onion

1 tsp dried thyme

1 ½ Tbsp ground black pepper

½ tsp dried basil


Mix all ingredients and store in an airtight container. Cook blackened foods on a hot grill to caramelize the sugar and sear in the flavor.

Let ’ s Be Clarified Butter  gf

Clarified butter is simply butter with the milk solids removed. Chefs like it because of its clean, butter flavor, and it doesn’t burn as easily as regular butter.

  • Slowly melt Darigold butter in a heavy-gauge pan. Skim the white foam off the top with a spoon. (Reserve it if you like buttery popcorn; see tip below).
  • Boil Darigold butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through cheesecloth, leaving the brown specks in the bottom of the pan.
  • Refrigerate or freeze.

All Hail Caesar Salad Dressing   gf

Ultimately, Julius Caesar’s fall from grace was too much power. In order to make sure your dressing is balanced just right and doesn’t follow the fate of Julius, keep in mind the following keys to perfecting this dressing:

  • Plenty of garlic (but not too much); it needs to sing to you, not punch you in the face.
  • Anchovies add a special flavor that makes the taste of this dressing unique. If you don’t like eating the anchovy fillets in the salad, smash them or buy the paste to add to it.
  • Just the right amount of lemon. You barely want to detect it.

Makes enough for approximately 6 entrée size salads


2 organic eggs

1¼ cups extra virgin olive oil

1 Tbsp Dijon Mustard

2 Tbsp freshly squeezed lemon juice

3 Tbsp raspberry vinegar

1½ Tbsp white wine vinegar

2 Tbsp granulated garlic

½ tsp white pepper

½ tsp Lea & Perrins Worcestershire Sauce

½ tsp kosher salt

2 Tbsp small diced fresh garlic

2 anchovy fillets or 2 Tbsp anchovy paste

1½ Tbsp Parmesan cheese and 1½ Tbsp

Asiago cheese, grated and combined


Place eggs in a food processor and mix until frothy, about 3 minutes. While mixing, add oils very slowly in a steady, small stream until just emulsified. Pulse in remaining ingredients. Store covered and refrigerated.

Option: Add a dash of Tabasco to taste.

Photo by: Ingrid Pape-Sheldon



February 8, 2016