Salmon caesar salad
Indulge in the delicious flavors of a salmon Caesar salad - a perfect blend of fresh salmon, crisp greens, Parmesan cheese, and creamy dressing.
Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 teaspoons anchovy paste
- 2 teaspoons Dijon mustard
- 1 clove garlic, grated
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Four 6-ounce center-cut skin-on salmon fillets
- 1/2 cup freshly grated Parmesan plus a piece for shaving
- 4 thick slices country bread
- 2 hearts romaine lettuce, halved lengthwise
- One 12-ounce container on-the-vine cherry tomatoes
- 2 avocados, halved and pitted
- 1/2 cup fresh parsley leaves, chopped
Instructions:
- Place two cedar planks measuring 5 1/2-by-11 inches in a bowl filled with water and let them soak for 30 minutes before grilling to prevent them from burning.
- Prepare a grill for cooking with medium indirect heat (for a gas grill, keep one or two burners on low or turned off; for a charcoal grill, arrange the coals to one side of the grill).
- Combine mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt, and some pepper in a medium bowl. Transfer 2 tablespoons of this mixture to a small bowl; refrigerate the rest of the dressing.
- Dab the cedar planks dry with a paper towel and lightly coat each side with vegetable oil. Place 2 salmon fillets on each plank and brush them evenly with the 2 tablespoons of dressing. Season with Parmesan, salt, and pepper.
- Position the cedar planks over the indirect heat source, cover the grill, and cook until the salmon is fully cooked and the cheese has melted, approximately 8 minutes, depending on the thickness of your salmon. Using tongs, move the cedar planks with the salmon to a baking sheet. Keep aside.
- Grill the bread, lettuce (turning once), tomatoes facing up, and avocados facing down directly over the heat source. Cook until they are slightly charred, for about 5 to 7 minutes. Once done, transfer them to a large serving platter.
- Using a spatula, transfer the fish to the serving platter. Drizzle everything with the reserved dressing and garnish with parsley. Use a vegetable peeler to shave some Parmesan on top.
Summary:
- Calories: 4107 kcal
- Fat: 307 g
- Protein: 211 g
- Carbs: 142 g
- Potassium: 7304 mg
- Magnesium: 548 mg