Salmon Caesar Salad Recipes

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SALMON CAESAR SALAD



Salmon Caesar Salad image

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

1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons anchovy paste
2 teaspoons Dijon mustard
1 clove garlic, grated
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for the cedar planks
Four 6-ounce center-cut skin-on salmon fillets
1/2 cup freshly grated Parmesan plus a piece for shaving
4 thick slices country bread
2 hearts romaine lettuce, halved lengthwise
One 12-ounce container on-the-vine cherry tomatoes
2 avocados, halved and pitted
1/2 cup fresh parsley leaves, chopped

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



Grilled Salmon Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound salmon fillet (preferably wild), skin removed
1/4 cup mayonnaise
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
12 1/2-inch-thick slices baguette
2 small romaine lettuce hearts, roughly chopped
4 ounces sugar snap peas, sliced on an angle (about 1 cup)

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

SALMON CAESAR SALAD



Salmon Caesar Salad image

This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! -Ann Bagdonas of Antioch, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 cup teriyaki sauce
1 package (10 ounces) hearts of romaine salad mix
3/4 cup fat-free creamy Caesar salad dressing
2 tablespoons grated Parmesan cheese
1/4 cup slivered almonds, toasted

Steps:

  • Rub salmon with garlic; place in a shallow bowl. Add teriyaki sauce; turn salmon to coat. Let stand 10 minutes., Preheat grill or broiler. Place salmon on an oiled grill rack over high heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until fish just begins to flake easily with a fork, 4-6 minutes per side., Toss salad mix with salad dressing; place on four plates. Top with salmon. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 311 calories, Fat 15g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 928mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

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