Sage Salmon and Caesar Salad
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Chef Tony Hamati Bravo Bistro |
Sage Salmon and Ceasar- Malm Cellars Chardonnay
Culinary
Title
Sage Salmon and Ceasar
Description
Chef Tony Hamati shares some simple recipes from "Bravo Bistro."
Title
Malm Cellars Chardonney
Description
Scott Mc Murray "My Wine Cellar" sheds some light on this un-oaked Chardonnay.
Seared Salmon with Sage Butter
Salt and pepper
2 tablespoons olive oil
3 tablespoons butter
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped sage
Directions
Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. add the butter and sage Remove from heat and keep warm until ready to serve.
Caesar Salad
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Pairs Well With:
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| 2008 Wallace Brook Pinot Noir |
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