Quick Simple Salmon Caesar Salad Recipes

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SALMON CAESAR SALAD



Salmon Caesar Salad image

The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar planks for salmon, here is your chance. We're pretty sure you'll never go back to the hassle of fish sticking to the grill grates again.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

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

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.

QUICK & SIMPLE SALMON CAESAR SALAD



Quick & Simple Salmon Caesar Salad image

Make and share this Quick & Simple Salmon Caesar Salad recipe from Food.com.

Provided by Bill Lau

Categories     Weeknight

Time 20m

Yield 2 dinner salads, 2 serving(s)

Number Of Ingredients 8

6 -8 ounces salmon fillets
4 cups mixed salad greens (red leaf and herbs & spring greens salad mix)
1 -2 ounce parmesan cheese, shaved
1 -2 tablespoon sliced almonds (suggest Almond Accents brand Italian Parmesan flavored)
1 tablespoon extra virgin olive oil (I use Mt. Kofinas brand Mediterranean Blend infused Cretan olive oil)
1/4 cup caesar salad dressing (I highly recommend Cindy's Kitchen Roasted Garlic Caesar if you can find it)
1/4 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)

Steps:

  • Preheat broiler to 425 deg F.
  • Place filet on non-stick foil in a shallow baking pan.
  • Drizzle fillet with the oilve oil; use your fingers or a brush to spread until coated.
  • Sprinkle with salt & freshly ground black pepper to taste.
  • Broil on top rack for 5-10 minutes, to desired doneness.
  • Meanwhile, chop leaf lettuce and soak together with spring mix in cold water in bowl; drain and spin dry.
  • Toss lettuce with Caesar dressing.
  • Divide lettuce between 2 serving plates.
  • Remove salmon from oven when done and allow salmon to rest for 5-10 minutes, then cut in half lengthwise and carefully slice the halves into strips on a bias.
  • Top lettuce on each plate with half of the sliced salmon and sprinkle with almonds, cheese and freshly ground black pepper to taste.

Nutrition Facts : Calories 404.9, Fat 33, SaturatedFat 6.8, Cholesterol 62.7, Sodium 853.7, Carbohydrate 2.5, Fiber 0.6, Sugar 1.1, Protein 24

SIMPLE, SCRUMPTIOUS CAESAR SALAD WITH QUICK GARLIC CROUTONS



Simple, Scrumptious Caesar Salad With Quick Garlic Croutons image

There are many great Caesar salad recopies out there, and I really wasn't interested in another, until I made this last night. It was great! COOKS NOTE: If you like anchovies like we do, I added a teaspoon of anchovies paste to the dressing. Also, I like to add grilled shrimp, salmon or chicken to make this a dinner meal. From: Pam Anderson as printed in the SJ Mercury News. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 garlic cloves
1/4 cup extra virgin olive oil
2 cups baguette or 2 cups Italian bread
1 pinch salt
3 romaine lettuce hearts, about 10 generous cups (remove any dark green outer leaves and reserve for another use)
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire sauce
5 tablespoons olive oil
1/4 teaspoon salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese, plus extra for sprinkling (preferably Parmigiano-Reggiano)

Steps:

  • To make croutons: Heat large skillet over low heat. With motor running, drop garlic cloves through feeder tube of food processor to mince. (A blender works as well.) Scrape down sides of bowl and add oil through feeder tube. Continue to process so that garlic releases its flavor into oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use. You should have about 3 tablespoons of garlic oil.
  • Raise heat under skillet to medium. Place bread cubes in medium bowl. Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat. Add remaining 1 tablespoon oil; toss again. Add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.
  • To prepare salad: Cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart. Separate heart into individual leaves. Put leaves in large bowl.
  • Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl. Drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil. (Clean hands work well.).
  • Drizzle lemon mixture over lettuce; toss again. Sprinkle 1/4 cup Parmesan over greens; toss again. Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese.

Nutrition Facts : Calories 464.3, Fat 37.2, SaturatedFat 6, Cholesterol 7.9, Sodium 506.4, Carbohydrate 28.4, Fiber 10.4, Sugar 7.2, Protein 9.8

SALMON CAESAR SALAD



Salmon Caesar Salad image

This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! -Ann Bagdonas of Antioch, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 cup teriyaki sauce
1 package (10 ounces) hearts of romaine salad mix
3/4 cup fat-free creamy Caesar salad dressing
2 tablespoons grated Parmesan cheese
1/4 cup slivered almonds, toasted

Steps:

  • Rub salmon with garlic; place in a shallow bowl. Add teriyaki sauce; turn salmon to coat. Let stand 10 minutes., Preheat grill or broiler. Place salmon on an oiled grill rack over high heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until fish just begins to flake easily with a fork, 4-6 minutes per side., Toss salad mix with salad dressing; place on four plates. Top with salmon. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 311 calories, Fat 15g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 928mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

QUICK AND EASY SALMON SALAD



Quick and Easy Salmon Salad image

A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!

Provided by NomNomNomz

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

3 stalks celery, finely chopped
1 (8 ounce) can skinless, boneless salmon, drained and flaked
⅓ small red onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon chili powder
1 green onion, finely chopped

Steps:

  • Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g

QUICK SALMON SALAD



Quick Salmon Salad image

This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.

Provided by LILREDCV

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

2 (6 ounce) cans pink salmon, drained
½ cup finely sliced green onions
½ cup finely chopped celery
¼ cup mayonnaise
¾ teaspoon lemon juice
¾ teaspoon dried dill
¾ teaspoon seasoned salt

Steps:

  • In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

Nutrition Facts : Calories 248 calories, Carbohydrate 2.2 g, Cholesterol 42.6 mg, Fat 17.2 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 3 g, Sodium 570.6 mg, Sugar 0.7 g

GRILLED SALMON CAESAR SALAD



Grilled Salmon Caesar Salad image

Served hot or cold, salmon makes this salad fit for a king.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 salmon fillet (1 lb)
1/2 cup Caesar dressing
1 bag (10 oz) torn romaine lettuce (6 cups)
1/2 cup Caesar-flavored croutons
1/4 cup sliced ripe olives
1/4 cup shredded fresh Parmesan cheese (1 oz)

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.

Nutrition Facts : Calories 390, Carbohydrate 7 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

QUICK CAESAR SALAD



Quick Caesar Salad image

This classic recipe can't be beat! When Mom's cooking, our whole family looks forward to this refreshing salad that's tossed with a tangy homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons olive oil
4-1/2 teaspoons lemon juice
1 teaspoon prepared mustard
1 garlic clove, minced
6 cups torn romaine
2/3 cup Caesar salad croutons
1/2 cup shredded Parmesan cheese
Coarsely ground pepper to taste

Steps:

  • In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.

Nutrition Facts :

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

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