Grilled Salmon Caesar Salad Recipe

5 1 1
Grilled Salmon Caesar Salad Recipe
Grilled Salmon Caesar Salad Recipe photo by Taste of Home
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Grilled Salmon Caesar Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Flaky grilled salmon, lettuce, tomatoes and homemade garlic croutons star in this attractive salad. A Caesar-style dressing, seasoned to please with lemon juice and grated Parmesan cheese, coats the colorful concoction. -Clara Barrett, Madison, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min. + cooling

Ingredients

  • 2 salmon fillets (1 pound each)
  • 3 cups cubed French bread
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon garlic powder
  • 1 bunch romaine, torn
  • 2 cups small cherry tomatoes
  • DRESSING:
  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons mayonnaise
  • 2-1/4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

Directions

Coat grill rack with cooking spray before starting the grill. Place salmon skin side down on grill. Grill, covered, over medium-hot heat for 15-20 minutes or until fish flakes easily with a fork. Cool.
For croutons, toss the bread cubes, oil and garlic powder in a bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside.
Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, combine the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and Parmesan cheese; toss gently. Yield: 6 servings.
Originally published as Grilled Salmon Caesar Salad in Taste of Home August/September 2002, p39

Nutritional Facts

1 each: 322 calories, 21g fat (4g saturated fat), 47mg cholesterol, 380mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 18g protein.

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  • 2 salmon fillets (1 pound each)
  • 3 cups cubed French bread
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon garlic powder
  • 1 bunch romaine, torn
  • 2 cups small cherry tomatoes
  • DRESSING:
  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons mayonnaise
  • 2-1/4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  1. Coat grill rack with cooking spray before starting the grill. Place salmon skin side down on grill. Grill, covered, over medium-hot heat for 15-20 minutes or until fish flakes easily with a fork. Cool.
  2. For croutons, toss the bread cubes, oil and garlic powder in a bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside.
  3. Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, combine the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and Parmesan cheese; toss gently. Yield: 6 servings.
Originally published as Grilled Salmon Caesar Salad in Taste of Home August/September 2002, p39

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tommuraski User ID: 1177727 36511
Reviewed Oct. 6, 2010

"My kids hate salmon but they love this dish!! Super easy and super tasty!!!"

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