GRILLED SALMON CAESAR SALAD
Served hot or cold, salmon makes this salad fit for a king.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
- In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 7 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
GRILLED SALMON CAESAR SALAD
Steps:
- To make the dressing, combine all of the ingredients (except the oil and Parmesan) in a food process or or blender. Blend to combine. While the machine is running, drizzle in the oil. Add the Parmesan and pulse to combine. Store, chilled, until ready to use. Can be made a day or two ahead of time.To make the salmon, preheat grill to high heat. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the fillet on one half of the foil (not the center). Sprinkle with salt, pepper, and garlic. Lay the slices from 1 of the lemons on top as well as the thyme sprigs. Put little pats of butter along the fillet on top. Fold the foil over to cover the fillet and fold the edges to seal. Turn the grill down to medium-high heat and place the packet in the center of the grill. Cook for about 10-12 minutes, until the fillet flakes easily with a fork and the salmon is just barely cooked through. Remove from the grill and let it cool.Assemble the salads by putting a bed of lettuce on each dish. Add some salmon, cucumbers, tomatoes, Parmesan shavings, sunflower seeds, and a drizzle of Caesar dressing. Enjoy!Notes:1. If anchovies freak you out, you can substitute 1/2 teaspoon of anchovy paste or 1 teaspoon Worcestershire sauce. 2. If you'd rather use your oven broiler, broil for 12-15 minutes. If you're using parchment paper to wrap the salmon, bake at 400ºF for 15-18 minutes. Times may vary depending on how hot your broiler is and how thick the fillet is. 3. You can use ghee or avocado oil in place of butter.
SALMON CAESAR SALAD
The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar planks for salmon, here is your chance. We're pretty sure you'll never go back to the hassle of fish sticking to the grill grates again.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
- Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
- Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
- Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
- Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.
GRILLED SALMON CAESAR SALAD
Flaky grilled salmon, lettuce, tomatoes and homemade garlic croutons star in this attractive salad. A Caesar-style dressing, nicely seasoned with lemon juice and grated Parmesan cheese, coats the colorful concoction. -Clara Barrett, Madison, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.
Nutrition Facts : Calories 322 calories, Fat 21g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 380mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
CHIPOTLE CAESAR SALAD WITH GRILLED SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes.
- Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside.
- Preheat a grill pan over medium heat.
- Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest.
- Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve.
GRILLED SALMON CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
- Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
- Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn't break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
- Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.
Nutrition Facts : Calories 440, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 59 milligrams, Sodium 1075 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Sugar 2 grams, Protein 27 grams
GRILLED SALMON CAESAR SALAD
Make and share this Grilled Salmon Caesar Salad recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Low Cholesterol
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Build charcoal fire on one side of covered grill. When coals ash over, place salmon (skin-side-down) on area opposite the fire. Close lid, top vents open, and cook 45 minutes. Remove and cool.
- Place egg in a small pan with cold water covering. Bring to boil, reduce heat and simmer 1 minute. Peel and place in food processor with smoked salmon, lime juice, and garlic. Process until smooth, while slowly adding oils.
- Place bread slices on a cookie sheet. Bake at 350 degrees about 10 minutes or golden brown.
- Toss romaine in bowl with some of dressing and 1/3 cup Parmesan to coat well. Divide about 8 salad plates. Sprinkle remaining Parmesan on top.
- Place the cold-smoked salmon on the croutons, sprinkling some chives. Arrange three salmon croutes on each plate. Garnish with freshly ground pepper.
Nutrition Facts : Calories 859.4, Fat 36.3, SaturatedFat 6.3, Cholesterol 18, Sodium 1573.7, Carbohydrate 106.2, Fiber 9.1, Sugar 2.6, Protein 27.4
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