I few weeks ago I wrote about a fresh green bean recipe that was matched up with some beautiful wild Alaskan Salmon. The Copper River Salmon from Alaska is available from both major grocery stores in the Twin Cites for the next month. Look for both stores to advertise specials and take advantage of the savings. I have combined the flavors of fresh rosemary, *traditional Caesar dressing, and fresh grilled salmon, along with Kalamata olives and roasted red peppers for a bold, tasty, and healthy summer lunch or dinner. Wash romaine and prepare dressing a day in advance so lettuce and dressing are at peak crispness and flavor. Fire up the grill and in just a few minutes dinner is ready.
* Traditional Caesar dressing uses raw eggs. Substitute with pasteurized eggs.
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
4-salmon fillets (6 ounce)
1-Tbsp. extra virgin olive oil
Pinch of sea or kosher salt
1/4-Tsp. fresh ground pepper
1-Tbsp. chopped fresh rosemary
1-head romaine
12-grape tomatoes
12-Kalamata olives (pitted/halved)
1-roasted red bell pepper (cut in strips)
1/4-red onion (thinly sliced)
-cup parmesan cheese
1-cup croutons

Dressing
2-pasteurized eggs (separated)
1-medium size garlic clove (minced)
1-Tbsp. Dijon mustard
2-Tbsp. fresh lemon juice
4-kalamata olives (pitted and chopped)
1-Tsp. anchovy paste
1/2-Tsp. Worchester sauce
1/4-Tsp. Tabasco sauce
1/2-Tsp. fresh ground pepper
2/3-cup canola oil
1/3-cup extra virgin olive oil
Yield 2 cups

Method
Wash romaine and prepare dressing a day before meal.
For the dressing add egg yolks and all ingredients except oils and egg whites in a blender or food processor. Turn blender on.
Add oil a few drops at a time and then into a thin stream until thickened.
Add reserved egg whites and mix a few seconds.
Refrigerate 24 hours so flavors fully develop.
To prepare salmon preheat grill on high heat and clean with wire brush. Add olive oil on topside salmon fillets. Season with salt and pepper. Press fresh rosemary on top of fillets.
Wipe down grill with an oiled paper towel.
Grill salmon, spice side down first for about 3 minutes. Turn and cook other side 2 minutes. Turn and cook 1 minute. Salmon should be slightly undercooked in the center.
Toss romaine and remaining salad ingredients in large bowl with 1 cup of the dressing.
Arrange on four large plates. Top with grilled salmon. Finish salmon with a squirt of lemon, a drizzle of extra virgin olive oil and dressing.

Serves 4