Grilled Caesar Salmon Recipes

GRILLED SALMON CAESAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the 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 large 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, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.

GRILLED SALMON CAESAR SALAD

Steps:

• To make the dressing, combine all of the ingredients (except the oil and Parmesan) in a food process or or blender. Blend to combine. While the machine is running, drizzle in the oil. Add the Parmesan and pulse to combine. Store, chilled, until ready to use. Can be made a day or two ahead of time.To make the salmon, preheat grill to high heat. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the fillet on one half of the foil (not the center). Sprinkle with salt, pepper, and garlic. Lay the slices from 1 of the lemons on top as well as the thyme sprigs. Put little pats of butter along the fillet on top. Fold the foil over to cover the fillet and fold the edges to seal. Turn the grill down to medium-high heat and place the packet in the center of the grill. Cook for about 10-12 minutes, until the fillet flakes easily with a fork and the salmon is just barely cooked through. Remove from the grill and let it cool.Assemble the salads by putting a bed of lettuce on each dish. Add some salmon, cucumbers, tomatoes, Parmesan shavings, sunflower seeds, and a drizzle of Caesar dressing. Enjoy!Notes:1. If anchovies freak you out, you can substitute 1/2 teaspoon of anchovy paste or 1 teaspoon Worcestershire sauce. 2. If you'd rather use your oven broiler, broil for 12-15 minutes. If you're using parchment paper to wrap the salmon, bake at 400ºF for 15-18 minutes. Times may vary depending on how hot your broiler is and how thick the fillet is. 3. You can use ghee or avocado oil in place of butter.

GRILLED CAESAR SALMON

Steps:

• Mix lemon juice, oil, wine and dressing mix with whisk until blended. Reserve 1/4 cup dressing mixture; refrigerate.
• Pour remaining dressing mixture over fish; cover. Refrigerate 30 min. to marinate.
• Heat greased grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 8 to 10 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

SALMON CAESAR SALAD

Steps:

• 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.

CHIPOTLE CAESAR SALAD WITH GRILLED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes.
• Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside.
• Preheat a grill pan over medium heat.
• Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest.
• Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve.

GRILLED SALMON CAESAR SALAD

Steps:

• Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
• In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

CAESAR SALMON FILLETS

Steps:

• Place salmon in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. , Combine soy sauce and garlic; spoon over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining soy sauce mixture.