Grilled Salmon Caesar Salad

By dyannucci

Julia Dowling Rutland, Coastal Living

APRIL 2014

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

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.