This light, flavorful dish combines smoky grilled salmon with crisp romaine, creamy dressing, and crunchy croutons. This is one of my wife’s favorite dishes
Ingredients:
- 2 salmon fillets
- 1 tbsp olive oil
- Salt (kosher) and mesquite or blackened seasoning
- 2 large heads of romaine lettuce (chopped)
- Shaved Parmigiano-Reggiano (as desired)
- Croutons
-Spray can of olive oil (to avoid sticking to the grill)
Caesar Dressing:
- 1/2 cup mayonaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- 2 tbsp grated Parmigiano-Reggiano
- Salt and pepper (to taste)
If you are feeling lazy – go buy some Cardini’s Caesar Dressing
Instructions:
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Rinse and pat dry fillets.
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Run your finger down the fillet to find any bones and remove as needed.
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Rub salmon fillets with olive oil, salt, and preferred seasoning.
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Determine cook time with your Fishtastic.
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Spray the grill grate with olive oil.
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Light grill and preheat to 375 F.
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Put fish onto the grill, skin side down.
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Prepare the lettuce by cutting into ¾ inch to 1-1/2 inch pieces. Season with two or three pinches of salt (my preference is Pink Himalayan) and some fresh ground pepper.
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Add croutons and toss lettuce with Caesar dressing.
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Flip the Salmon half way through the cooking time.
(Pro Tip: if you have a good fish spatula it is easy to remove the skin during or after the flip.)
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Top chopped romaine lettuce with grilled salmon and shaved Parmigiano-Reggiano. Serve immediately.
(Pro tip: use a potato peeler to shave cheese from a chunk of Parmigiano-Reggiano onto the salad.)
Pair with a lightly oaked Chardonnay and enjoy your fresh, flavorful, perfectly grilled salmon salad!
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