Quick Simple Salmon Caesar Salad Recipes

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.

Steps:

• Preheat broiler to 425 deg F.
• Place filet on non-stick foil in a shallow baking pan.
• Drizzle fillet with the oilve oil; use your fingers or a brush to spread until coated.
• Sprinkle with salt & freshly ground black pepper to taste.
• Broil on top rack for 5-10 minutes, to desired doneness.
• Meanwhile, chop leaf lettuce and soak together with spring mix in cold water in bowl; drain and spin dry.
• Toss lettuce with Caesar dressing.
• Divide lettuce between 2 serving plates.
• Remove salmon from oven when done and allow salmon to rest for 5-10 minutes, then cut in half lengthwise and carefully slice the halves into strips on a bias.
• Top lettuce on each plate with half of the sliced salmon and sprinkle with almonds, cheese and freshly ground black pepper to taste.

Steps:

• In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.

Steps:

• Mix all dry ingredients together to make blackening spice mix. Heat a heavy skillet over medium-high heat. (Note: If desired, you can use about 2 tablespoons butter or olive oil.).
• Coat each fillet with spice blend by dredging fish, knock off excess by tapping filet against the side of the container. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
• To assemble salads, toss the salad kit ingredients in a medium bowl. Divide the salad onto the four plates and lay a piece of salmon on each. Fish may also be broken into large chunks and tossed in with the salad.
• Finish with a drizzle of Caesar salad dressing.

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.