We have been trying to incorporate more fish into our weekly menus so when I happened upon this spin on Caesar Salad we were all in.
Grilled Salmon Caesar Salad
- 1 lb salmon fillet
- 1/4 cup mayonnaise
- 1 tbsp Old Bay seasoning
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 cloves garlic
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 small romaine lettuce hearts, roughly chopped
- Croutons or toasted baguette slices
- Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
- Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use.
- Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn’t break apart).
- Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the toasted baguette or croutons.