Quick Simple Salmon Caesar Salad Food

QUICK & SIMPLE SALMON CAESAR SALAD

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.

SALMON CAESAR SALAD

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

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.

GRILLED SALMON CAESAR SALAD

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.

QUICK AND EASY CAESAR SALAD

Steps:

• Whish together dressing ingredients thoroughly.
• Toss lettuce with desired amount of dressing.
• Sprinkle with croutons or almonds and top with extra parmesan if desired.
• Refrigerate unused dressing tightly covered and use within one week.

EASY BLACKENED SALMON CAESAR SALAD

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.

EASY BAKED CAESAR SALMON

Steps:

• Preheat oven at 350 degrees.
• Place the salmon in a greased 13x9 baking dish and spoon the creamy caesar dressing over the fillets and sprinkle with pepper.
• Combine the crushed croutons, cheese and basil in a ziplock baggie, shake until mixed well and sprinkle this mixture over the fillets, pressing gently into the dressing/fillets.
• Drizzle with oil and bake ucovered for 20 minutes or until fish flakes easily with a fork.