Grilled Wild Salmon Salad
Grilled Wild Salmon Caesar 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!
Servings: 2 servings
Ingredients
- 10 oz package (2 fillets) Morey's Grill Seasoned Wild Salmon, thawed
- 1 head romaine lettuce
- 1 lemon, cut in half
- 8 8 cherry 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
Instructions
- 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.
Notes
To thaw the salmon fillets, leave the vacuum packed packets in the refrigerator over night.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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