COOKING WITH AMBASSADORS

US recipes: Blackened salmon Caesar salad (video included)

Ingredients: 6 150g-pieces of salmon fillets, skinned; 1 tablespoon olive oil;1 tablespoon melted butter; 1 tablespoon of brown sugar; half tablespoon ground coffee; paprika; chili powder; garlic powder; ground cumin; salt; pepper; curry powder; and vegetable oil for the grill.

(Source: Jana Liptáková)

Ingredients: 6 150g-pieces of salmon fillets, skinned; 1 tablespoon olive oil;
1 tablespoon melted butter; 1 tablespoon of brown sugar; half tablespoon ground coffee; paprika; chili powder; garlic powder; ground cumin; salt; pepper; curry powder; and vegetable oil for the grill.

Preparation: Rub half the amount of the oil and melted butter into salmon fillets. In a small bowl combine all the spices and then rub the mixture into the salmon and marinate for 15 minutes. Place the salmon on the hot grill, which has been rubbed with vegetable oil to prevent the fish from sticking to it. Grill salmon for 5-7minutes per side.

Traditional Caesar Salad


Ingredients: 2 heads of Romaine lettuce; for the dressing: 3 garlic cloves, peeled; 100ml of mayonnaise; 1 small can of anchovy fillets; 90g of Parmesan cheese; grated half teaspoon Worcestershire; two teaspoons of Dijon mustard; one tablespoon lemon juice; salt to taste; ground black pepper to taste; 120ml cup olive oil. For the garnish: croutons (using any kind of day-old bread), 1 tablespoon of melted butter and olive oil, salt and pepper to taste, chopped garlic; grated Parmesan cheese to taste.

Preparation: Chop the lettuce into bite-size pieces. Place all of the dressing ingredients except the olive in a hand mixer container and blend until smooth. Slowly drizzle olive oil into the dressing mixture and continue to blend. If needed, add more water to thin the dressing. Cut bread into cubes and toss with butter and olive oil mixture; season and bake in 200C preheated oven until golden brown. Toss salad with dressing and garnish.

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