Salmon Caesar Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1022
- Total Fat
- 76
- Saturated Fat
- 16
- Carbohydrates
- 35
- Dietary Fiber
- 13
- Sugar
- 7
- Protein
- 53
- Cholesterol
- 124
- Sodium
- 1408
- Total: 55 min (includes soaking time)
- Active: 25 min
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
Vegetable oil, for the cedar planks
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
Directions
Special equipment:
two 5 1/2-by-11-inch cedar planks- Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
- Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
- Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
- Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
- Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.