This is my version of Chicken Caesar Salad. I purchase Wild Alaskan Salmon Burgers at Sam’s or Costco. They come in a package of 12 for $12.99. That comes out to $1.08 per burger. What a bargain. They are ocean caught and made from whole fillets.
You can buy other types of Wild Ocean Salmon Fillets and use that instead. I’ve done that in the past, but I like that the burgers don’t have such a fishy flavor.
Make your salad the way you would normally make it. I like using; Romaine lettuce, purple cabbage, red onion, bean sprouts, tomatoes, celery, broccoli, carrots and avocado. I may not have all those veggies every time so I use what I have on hand.
In a skillet, use a small amount of coconut oil or olive oil (not Popeye’s girlfriend! Corny… yes, but I couldn’t resist… I’m in a great mood).
I like seasoning the burgers with my spicy salt which is a blend of cayenne, garlic powder, nutritional yeast flakes (full of amino acids!) and Redmond Real Salt (all natural sea salt…www.realsalt.com).
I season both sides and then put in the skillet on low-med heat and cover. Let cook for 4-5 minutes and turn over. Reduce the heat and let cook for another 2-3 minutes. If you like you can top with a slice of your favorite cheese. Also while the burgers are cooking you can sauté some red onions and long green chiles too.
Once the burgers are cooked, put the burger on top of your salad. I love using Balsamic Vinegar as my salad dressing. Try it….you’ll love it!!
There’s no right or wrong way to making this salad. Be creative…let your imagination go wild … like the salmon!
BONUS: Here’s my secret formula blend for my
“ Spicy Salt Blend”
1 cup 90,000 btu Cayenne Powder, 1/3 cup garlic powder, 1/3 cup Nutritional Yeast Flakes, 1/2 cup Redmond Real Salt. Mix in a bowl careful not to inhale the rising dust unless you like sneezing for about a minute and want to clear your sinuses and tear ducts. This makes a very spicy blend! You can use less Cayenne or use the 10,000 btu Cayenne. Once it’s mixed I put in a recycled 11 oz. Garlic plastic bottle/container. I also cut out some larger holes in the top to allow the Nutritional Yeast Flakes to pass through.
You can buy other types of Wild Ocean Salmon Fillets and use that instead. I’ve done that in the past, but I like that the burgers don’t have such a fishy flavor.
Make your salad the way you would normally make it. I like using; Romaine lettuce, purple cabbage, red onion, bean sprouts, tomatoes, celery, broccoli, carrots and avocado. I may not have all those veggies every time so I use what I have on hand.
In a skillet, use a small amount of coconut oil or olive oil (not Popeye’s girlfriend! Corny… yes, but I couldn’t resist… I’m in a great mood).
I like seasoning the burgers with my spicy salt which is a blend of cayenne, garlic powder, nutritional yeast flakes (full of amino acids!) and Redmond Real Salt (all natural sea salt…www.realsalt.com).
I season both sides and then put in the skillet on low-med heat and cover. Let cook for 4-5 minutes and turn over. Reduce the heat and let cook for another 2-3 minutes. If you like you can top with a slice of your favorite cheese. Also while the burgers are cooking you can sauté some red onions and long green chiles too.
Once the burgers are cooked, put the burger on top of your salad. I love using Balsamic Vinegar as my salad dressing. Try it….you’ll love it!!
There’s no right or wrong way to making this salad. Be creative…let your imagination go wild … like the salmon!
BONUS: Here’s my secret formula blend for my
“ Spicy Salt Blend”
1 cup 90,000 btu Cayenne Powder, 1/3 cup garlic powder, 1/3 cup Nutritional Yeast Flakes, 1/2 cup Redmond Real Salt. Mix in a bowl careful not to inhale the rising dust unless you like sneezing for about a minute and want to clear your sinuses and tear ducts. This makes a very spicy blend! You can use less Cayenne or use the 10,000 btu Cayenne. Once it’s mixed I put in a recycled 11 oz. Garlic plastic bottle/container. I also cut out some larger holes in the top to allow the Nutritional Yeast Flakes to pass through.
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