Make this Straight-From-the-Restaurant Cheesecake Factory Almond-Crusted Salmon Salad Recipe at home tonight for your family.
Photo by Keith McDuffee
Cheesecake Factory Almond-Crusted Salmon Salad
During the quarantine period of 2020, many restaurants were kind enough to share some of their most popular recipes on their websites so that fans could enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. This was a very cool thing for the restaurants to do and we are proud that we can help them share these recipes with their fans.
Cheesecake Factory Almond-Crusted Salmon Salad Recipe is a Straight-From-the-Restaurant Recipe.
Cheesecake Factory Almond-Crusted Salmon Salad Recipe
- 2 Avocados
- 10 ounces Kale sliced
- 2 ounces Lemon Dressing of choice
- 8 ounces Quinoa cooked
- 4 ounces Brussels Sprouts sliced 1/8-inch
- 2 ounces Arugula
- 4 ounces dried Cranberries
- Kosher Salt to taste
- Freshly ground Black Pepper to taste
- 8 ounces Balsamic Vinaigrette of choice
- 2 ounces Canola Oil
- Four 4-ounce Salmon Fillets
- 2 tablespoons Garlic Aioli of choice
- 1/2 cup chopped and ground Almonds for crust
- 1 ounces Radishes thinly sliced, about 24 slices
- Lemon Zest from 1 or 2 Lemons
- Preheat oven to 350°F.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin and cut into 1/2-inch pieces. Set aside.
- Place kale in a large mixing bowl. Add lemon dressing. Toss to combine.
- Add avocado, quinoa, brussels sprouts, arugula and cranberries. Season with salt and pepper, to taste.
- Add vinaigrette, to taste. Toss gently to combine. Set aside
- Heat canola oil in a large non-stick, oven-safe sauté pan set over medium-high heat.
- Season both sides of the fish with salt and pepper, to taste.
- Carefully place all 4 pieces of fish into hot pan. Cook for approximately 1 minute or until the fish is lightly seared. Flip fish over and cook for another minute.
- Remove fish from the sauté pan and transfer into a baking dish. Place dish into preheated oven and cook for another 5 minutes or until done.
- While fish is cooking, place equal amounts of the salad mix onto four serving plates.
- Remove the fish from the oven. Spread equal amounts of garlic aioli over each piece. Sprinkle equal amounts of the almond crust over each piece of fish.
- Place fish back into the oven for 30 seconds to warm the crust.
- Place the fish on top of each salad. Place sliced radishes evenly around the salad. Sprinkle lemon zest evenly over the salad and salmon.
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Photo of Almond Basic Crust for Salmon is by Keith McDuffee and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Keith. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe shared by The Cheesecake Factory and adapted for this page. Additional Information Courtesy of Wikipedia and is used by permission.
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