Make our Rock Bottom Brewery Blackened Salmon Caesar Salad Recipe at home. With our Secret Restaurant Recipe your Blackened Salmon Caesar Salad will taste just like Rock Bottom.
Photo by Hazel Kenady
Rock Bottom Brewery Blackened Salmon Caesar Salad
A Rock Bottom Brewery Copycat Recipe
Rock Bottom Brewery
Rock Bottom Brewery is a chain of micro-breweries and restaurants. They have a rotating group of about 15 handcrafted beers made on site at each restaurant. The food tends toward the comfort food you would find in a brewpub or gastro pub, heavy on the appetizers, burgers, pizzas, tacos and pastas.
Rock Bottom now has 27 breweries in 15 states and won Brewpub Group Brewer of the Year award at the 2013 Great American Beer Festival.
To See ALL of Our Rock Bottom Brewery Copycat Recipes – Click HERE
Rock Bottom Brewery Blackened Salmon Caesar Salad Recipe
Make our Rock Bottom Brewery Blackened Salmon Caesar Salad Recipe at home. With our Secret Restaurant Recipe your Blackened Salmon Caesar Salad will taste just like Rock Bottom.
Ingredients
- 4 boneless Salmon Fillets, 4 - 6 ounces each, 1/2 to 3/4 inch thick
- 1 stick Butter melted
- Rock Bottom Brewery Blackened Seasoning (Recipe below)
- 1 Bag Salad Mix, of choice, or Homemade Salad Mixture, of choice
- Caesar Salad Dressing, of choice, store bought or homemade (we have a link to a delicious and easy-to-make Caesar Dressing Recipe from Longhorn Steakhouse below)
- Grated or shaved Parmesan Cheese to serve
Instructions
- Prepare Rock Bottom Brewery Blackened Seasoning according to recipe below. Set aside.
- Heat a cast iron skillet on stove to to your highest setting for about 10 minutes, until its very hot. When ready, the bottom of skillet will be ashy white.
- Rinse your salmon fillets under running cold water and pat them dry with paper towels.
- Dip the fillets one at a time in the melted butter, ensuring both sides of the fillet are covered with butter.
- Remove fish from butter allowing excess to drip off.
- Without sitting the filet down, sprinkle fish on both sides generously with seasoning, patting by hand to make sure every bit is covered. Place on a plate. Repeat with second piece of salmon.
- Turn on stove ventilation fan, and maybe open a window. Blackening tends to create plenty of smoke.
- Very carefully, place 2 pieces of salmon into the hot cast iron skillet.
- Turn fillets over. Cook for 2 to 3 minutes on other side. Sprinkle 1 teaspoon of melted butter over the top of the fillets.
- Cook for 2 to 3 minutes.
- Turn fillets over. Again sprinkle 1 teaspoon of melted butter over the top of the fillets.
- Cook for 2 to 3 minutes on second side.
- Remove fish to a plate. Set aside and keep warm.
- Wipe cast iron skillet clean. Be extremely careful - It will still be very hot.
- Repeat with remaining 2 pieces of salmon.
- Place a bit of the salad mixture into each serving plate or bowl.
- Drizzle with desired amount of Caesar salad dressing.
- Sprinkle on some Parmesan Cheese.
- Top each salad with a still-warm piece of salmon.
- Serve immediately.
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Caesar Salad Dressing Recipe
Rock Bottom Brewery Blackened Seasoning Recipe
Ingredients
- 1 1/2 tablespoons Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon ground dried Thyme
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon dried Basil
- 1 teaspoon dried Oregano
- 1 teaspoon freshly ground Black Pepper to taste
Instructions
- In a medium bowl, add all the ingredients. Mix well.
- Store extra season in an airtight container in a cool, dry place for future use.
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Photo of “Salmon Caesar Salad” is by Hazel Kenady and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Hazel Kenady. 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 is our adaption of several recipes widely circulated on the internet courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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