"caesared" salmon salad
Indulge in a flavorful "Caesared" salmon salad, bursting with the perfect blend of fresh greens, succulent salmon, and zesty dressing. Taste perfection in every bite.
Ingredients:
- 2 large garlic cloves, divided
- 3 tablespoons unsalted butter, cut into pieces
- 2 tablespoons extra-virgin olive oil
- (1-inch-thick) rustic white bread slices, torn into 1- to 2-inch pieces (4 cups)
- ½ teaspoon plus a pinch of kosher salt, divided
- 2 lemons, divided
- ¾ cup mayonnaise
- 30g Parmesan cheese, grated (about 1/4 cup)
- 2 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (or 3 drained anchovy fillets, mashed into a paste)
- ½ teaspoon black pepper, divided
- 1 (24-ounce, 1-inch-thick) skin-on center-cut salmon fillet
- 3 (5-ounce) heads Little Gem lettuce, leaves separated (about 8 cups)
- Shaved Parmesan cheese, for garnish
Instructions:
- Grate 1 garlic clove and place it in a small microwave-safe bowl. Add butter and oil, then cover with a paper towel. Microwave on high for about 1 minute until the butter is melted. Stir well to mix everything. Put bread pieces in a large bowl and pour the butter mixture over them. Toss to ensure all pieces are coated. Sprinkle a bit of salt over the bread. Leave it aside for now.
- Heat a gas grill to medium-high (400°F to 450°F) on one side or move the hot coals to one side of a charcoal grill. While the grill is heating up, juice 1 lemon to make 2 tablespoons of juice. Grate the remaining garlic clove and add it to the lemon juice. Mix in mayonnaise, grated Parmesan, mustard, anchovy paste, and 1/4 teaspoon of pepper until well combined. Save 1/3 cup of this mixture to spread over the salmon later and keep the rest as a dressing.
- Cut the other lemon in half. Season the salmon with the remaining 1/2 teaspoon of salt. Spread the 1/3 cup of reserved mayonnaise mixture over the salmon and sprinkle with the remaining 1/4 teaspoon of pepper. Put the salmon, skin side down, on the oiled grates over the cool side of the grill. Place the lemon halves, cut side down, on the oiled grates over the hot side of the grill. Grill covered until the lemon halves are charred, the salmon flakes easily, and a thermometer reads 125°F when inserted in the thickest part of the fillet. This should take about 20 to 25 minutes. Remove the lemons from the grill after approximately 12 minutes. As they finish grilling, move the lemon halves and salmon to a baking sheet. Put the bread pieces on the hot side of the grill and grill them without covering, turning occasionally, until they are browned and crispy. This should take about 5 to 8 minutes.
- Arrange lettuce leaves on a large serving platter. Use a fork to separate the salmon meat from the skin, and place the salmon over the lettuce. Discard the skin. Top with croutons and the desired amount of dressing. Squeeze the charred lemon halves over the salad. Optionally, garnish with shaved Parmesan.
Summary:
- Calories: 2836 kcal
- Fat: 259 g
- Protein: 103 g
- Carbs: 29 g
- Potassium: 2596 mg
- Magnesium: 193 mg