Coho season opens/Blackened Coho Caesar Salad with Sourdough Croutons

Ladies and gentlemen, start your engines — boat engines that is, because coho salmon season opened this past Saturday, June 15!

Per ODFW — “Hatchery mark-selective coho salmon, Cape Falcon to the OR/CA Border:

• Cape Falcon to Humbug Mt: open June 15 through the earlier of Aug. 18 or the Cape Falcon to OR/CA border combined quota of 45,000 adipose fin-clipped coho.

• Humbug Mt. to OR/CA Border: open June 15 through the earlier of Aug. 4 or the Cape Falcon to OR/CA border combined quota of 45,000 adipose fin-clipped coho.

• Daily bag limit: two salmon. All coho must have a healed adipose fin clip.

• Coho minimum length: 16 inches.

• Chinook minimum length: 24 inches.

Note: The remainder of this mark-selective quota may be transferred on an impact neutral basis to the September non-mark-selective coho fishery from Cape Falcon to Humbug Mt.”

This Caesar salad with sourdough croutons is my most recent food obsession. Between those crispy sourdough croutons (that you’ll want to snack on straight off the baking sheet), to this simple, yet perfectly delicious Caesar dressing, this is a salad that pairs well with just about any meal. Or, with the addition of blackened coho salmon, you have yourself a complete meal that satisfies all of your taste buds. I hope you love this one as much as I do.

Blackened Coho Caesar Salad with Sourdough Croutons

Blacked Coho Salmon

Ingredients:

• 1 pound salmon fillets

• 1/2 tablespoon paprika

• 1 teaspoons onion powder

• 1 teaspoons garlic powder

• 1/4 teaspoon cayenne pepper

• 1/8 teaspoon chipotle pepper

• 1/2 teaspoon dried oregano leaves

• 1/2 teaspoon dried thyme leaves

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• Avocado oil

Directions:

1) Combine blackened seasoning: paprika, onion powder, garlic powder, cayenne pepper, chipotle pepper, oregano, thyme, salt and pepper.

2) Drizzle 1-2 tablespoons of avocado oil (you can substitute with olive oil) over salmon; gently rub into fish.

3) Sprinkle salmon all over with blackened seasoning.

4) Bring a large cast iron skillet to medium-high heat. Add 1-2 tablespoons of avocado oil then add salmon and cook until internal temperature reaches 145°. Remove from pan, serve and enjoy!

Sourdough Croutons

Ingredients:

• 1/2 loaf Seattle International Sourdough Bread

• 1/2 cup butter

• 1/2 cup olive oil

• 4 tsp garlic salt with parsley

• 1 tsp Italian seasoning

Directions:

1) Preheat oven to 350°

2) In a small saucepan over medium-low heat, add butter. Once melted, add olive oil, garlic salt, and Italian seasoning. Remove from heat.

3) Cut or tear your bread into small, bite-size pieces, then toss in a large mixing bowl with your butter mixture until well coated.

4) Spread bread crumb mixture evenly on a baking sheet and bake at 350° for 25-30 minutes or until golden brown.

Caesar Salad

Ingredients:

• 1 cup mayonnaise

• 1/2 cup parmesan cheese shredded, plus more for the salad

• Juice from half 1 lemon

• 6 garlic cloves

• 1 tsp Worcestershire sauce

• Salt and pepper to taste

• Romaine lettuce

• Seattle International Sourdough Croutons

Directions:

1) Combine ingredients into a medium bowl or mortar and pestle.

2) Blend into a smooth consistency, add salt and fresh cracked black pepper to taste.

3) Add desired amount of dressing to romaine lettuce, more freshly grated Parmesan cheese, fresh cracked black pepper, and last but certainly not least, those delicious Sourdough Croutons.

4) Top with your blackened salmon and enjoy!