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Ingredients
- 4 (6-ounce) skin-on sockeye salmon fillets
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 Romaine lettuce hearts, torn
- 1 bunch radishes, halved
- Lemony Caesar Dressing
- Garnishes: chopped fresh chives, Parmesan cheese shavings
- Ingredients
- 1/4 cup extra virgin olive oil $
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 to 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon anchovy paste (optional)
- 1/2 cup freshly grated Parmesan cheese $
- Preparation
- Process first 8 ingredients and anchovy paste, if desired, in a blender, stopping to scrape down sides. Add cheese; process until smooth.
- makes 1/2 cup
Details
Servings 4
Preparation time 15mins
Cooking time 23mins
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat grill to high heat (400° to 450°). Brush salmon on both sides with oil; sprinkle with salt and pepper. Grill salmon fillets, skin sides up, 5 minutes. Turn fillets, and cook 3 minutes or until opaque but still tender in center. Remove skin from fillets.
2. Toss lettuce and radishes with Lemony Caesar Dressing, and divide among 4 plates. Top with salmon; garnish, if desired.
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