Salmon Caesar Salad Food

SALMON CAESAR SALAD

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.

GRILLED SALMON CAESAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.

SALMON CAESAR SALAD

Steps:

• Heat oven to 375ºF.
• Place fish in single layer in 8- or 9-inch square baking dish; brush with 2 Tbsp. dressing.
• Bake 15 to 17 min. or until fish flakes easily with fork.
• Toss lettuce with croutons and remaining dressing; place on 4 serving plates. Top with fish and cheese.

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.

HOT-SMOKED SALMON & EGG CAESAR

Steps:

• Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.
• Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.

BLACKENED SALMON CAESAR SALAD

Steps:

• Combine seasonings in a medium bowl.
• Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
• Spray both sides thoroughly with non-stick vegetable spray after coating.
• Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
• Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
• Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
• Grind black pepper over top if desired. Serve with additional dressing if needed.
• Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.