A Word From The Cook

“Salmon salad recipes like this one turn your grill into a surf and salad domain for romain. Salmon Caesar Salad is a light, bright, high protein supper.”

Recipe

Prep Time:

30 Minutes

Serves:

4 Servings

Ingredients:

  • 2 Bunches fresh romaine lettuce
  • 4 Pounds wild caught salmon
  • Olive oil for basting
  • 4 Teaspoons dried Herbs de Provence (or your favorite herb combination)
  • 1 Teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 Cup freshly grated parmigiano reggiano cheese
  • Juice and zest of one lemon, plus a sliced lemon for garnish
  • For the caesar dressing
  • Use bottled dressing or make your own by mixing the following ingredients together in a blender, food processor, or immersion blender:
  • 2 Fresh garlic cloves
  • 2 Anchovy fillets
  • 2 Egg yolks
  • Juice and zest of 1 lemon
  • 1/2 Cup extra virgin olive oil
  • Blend the above, then fold in 1/4 Cup freshly grated parmigiano reggiano cheese
  • Salt and pepper to taste
  • Optional: Top with croutons if desired
  1. Step 1 – Prepare Salmon
    1. Cut salmon in 4 pieces and prepare them for the grill by generously coating them in olive oil. Sprinkle with kosher salt, pepper, garlic powder, and your favorite herbs. We like to use Herbs de Provence, Italian Seasoning, or your favorite combination.
  2. Step 2 – Prepare Romaine
    1. Cut romaine bunches in half. Rinse dirt away, and pat dry.
    2. Lay cut halves flat side of stem facing up.
    3. Drizzle with olive oil, and sprinkle with salt, pepper, and half of cheese.
  3. Step 3 – Grill and Serve!
    1. Heat grill to 400 degrees.
    2. Place salmon skin side down and grill for 8-10 minutes. Salmon does not need to be turned. Test doneness by pressing your finger on the flesh of the salmon, it should be firm to the touch, like touching your skin, not mushy. Salmon should be slightly pink on the inside.
    3. Place romaine on the grill at the same time as the salmon, turning several times during grilling until it is lightly blackened/charred. Romain should be slightly wilted around the leaves, but still crunchy at the stem.
    4. Remove salmon and romaine from grill, plate them, and squeeze lemon juice on both, with a sprinkle of parmigiano reggiano cheese on the romaine.
    5. Serve and enjoy!
    6. (Note: Instead of grilling, salmon can be baked in the oven at 350 degrees on a foil-lined baking sheet for 12-15 minutes, depending on thickness.)