Grilled Wild Salmon Salad is a wonderfully fresh and healthy main course salad ~ make it right on the stove top in a grill pan and enjoy all year long!
*The post is sponsored by Morey’s®, thanks for supporting me and my brand partners…I promise to bring you only the best!
I’m a huge believer in eating lots of fish. I love it, and it’s just a happy coincidence that it’s so darned healthy. There’s only one drawback — when I buy fresh fish I like to eat it the same day. That means extra schlepping to the store. And really fresh fish can be hard to find. Even here in Los Angeles, there are only a few stores that I will buy from, if I lived anywhere other than along a coast I would probably have to go way out of my way to find really great fresh fish.
In fact ‘fresh’ is a dicey term in the fish industry – most of the ‘fresh’ fish in your supermarket has been previously frozen and then thawed. Truly fresh fish can only last a few days once it’s been caught, and that’s usually just not long enough to get it from the boats to the stores in pristine condition. Recently I’ve discovered frozen fish as a way to skip the middleman and enjoy some of my favorite dishes whenever the urge strikes. The trick is to find a good quality source. I used frozen Seasoned Grill Wild Salmon from Morey’s Seafood for my Grilled Wild Salmon Salad. It has great texture, and lots of flavor marinated right in. I trust Morey’s, they’ve been packing healthy smoked and frozen seafood for over 50 years, and they take their commitment to quality, safety, and the environment seriously. The ingredient list on my marinated wild salmon fillets is incredibly short, and completely pronounceable!
Grilled romaine lettuce forms the base of this summery salad. I take one head and halve it lengthwise, leaving the root end intact so everything stays together. I pop it cut side down onto a screaming hot grill that’s been lightly brushed with oil — it only takes a minute or two to get nice grill marks and some smokey flavor. I don’t want it to wilt completely and lose all of its crunch, so I only grill it on one side. It looks so pretty on a salad platter.
Then I top it with halved cherry tomatoes (I always cut my tomatoes, no matter how small, to release the juices and the flavor,) grated Parmesan, some homemade croutons, and the crowning glory, the grilled wild salmon. I drizzle it all with my homemade 30-second Caesar Dressing. You don’t need a lot of ingredients to get a spectacular result as long as each ingredient pulls its weight.
I love a main course salad in the summer, and this is a fantastic addition to my collection. The grilled romaine has a perfectly tender, but not wilted, texture, and it’s an all around fun salad to make and eat. The pre-marinated Morey’s Seasoned Grill Wild Salmon makes it so easy!
- 1 10-oz package (2 fillets) Morey's Grill Seasoned Wild Salmon, thawed
- 1 head romaine lettuce
- 1 lemon, cut in half
- about 8 small tomatoes, halved
- 1/4 cup shredded Parmesan cheese
- handful of croutons
- chopped parsley
- fresh cracked black pepper
- oil for brushing the grill pan
- Homemade Caesar Dressing (recipe HERE)
- Slice the entire head of romaine lettuce in half lengthwise. Leave the root intact so the leaves stay together.
- Heat a grill pan on medium high heat until quite hot. Brush it lightly with oil.
- Grill the thawed salmon fillets for about 2 -3 minutes on each side until the fish is just barely cooked through. Set aside.
- Set the romaine halves onto the hot grill, cut side down. Grill just long enough to get nice grill marks, about a minute or so. Set the lemon halves on the grill as well. Remove the lettuce to a serving platter, cut side UP, along with the lemon halves.
- Scatter the tomatoes, Parmesan, croutons, and parsley over the lettuce. Sprinkle liberally with pepper. Top the lettuce with the salmon fillets.
- Drizzle with the Caesar dressing and serve immediately.
To thaw the salmon fillets, leave the vacuum packed packets in the refrigerator over night.