Grilled Wild Salmon Salad
Grilled salmon and charred romaine make a hearty Caesar-style salad with tomatoes, Parmesan, croutons, pepper, and smoky lemon.
Ingredients
- Pepper
- Lemon
- Half
- Romaine lettuce
- Tomatoes
- Salmon fillets
Directions
- Cut the whole romaine head lengthwise into halves, keeping the root end attached so the leaves hold their shape. Warm a grill pan over medium high heat until it is very hot, then give the surface a light brush of oil. Add the thawed salmon fillets and cook until the fish is just barely cooked through, about 2 -3 minutes per side. Move the salmon off the heat.
- Place the romaine halves on the hot grill with the cut sides facing down. Let them cook only until the grill marks show up nicely, about a minute or so. Put the lemon halves on the grill too. Transfer the lettuce to a serving platter with the cut side UP, and add the lemon halves alongside.
- Scatter the tomatoes, Parmesan, croutons, and parsley over the romaine. Finish with plenty of pepper, lay the salmon fillets on top, drizzle everything with the Caesar dressing, and serve immediately.