Grilled Wild Sockeye Salmon Caesar Salad
Ingredients:
1 package Sea Crave Wild Sockeye Salmon portions
3 Tbsp (45 ml) olive oil or grapeseed oil, divided, plus extra for grill
Kosher salt and freshly ground black pepper, to taste
2 slices sourdough bread
1 lemon, cut in half
1 large romaine lettuce heart, washed, dried and cut in half lengthwise
1 cup (250 ml) cherry tomatoes, halved
1 Tbsp (15 ml) dill
Parmesan cheese, sliced into curls with a vegetable peeler, for garnish
Homemade or your favourite store-bought Caesar dressing, for serving
How To Make It:
Preheat the grill to medium-high. Clean and oil the cooking grates.
Pat dry Sea Crave wild sockeye salmon using paper towel. Brush salmon portions all over with 1 Tbsp (15 ml) oil and season generously with salt and pepper. Lay salmon portions on heated grill skin side down. Cook for 3 minutes or until a golden crust forms on salmon skin and salmon releases easily from grill grates. Using a spatula turn salmon over and cook other side for another 3 to 4 minutes or until cooked through to your liking. Set salmon aside on a cutting board while preparing rest of salad.
With remaining 2 Tbsp (30 ml) oil brush over cut surfaces of bread, lemon halves and romaine lettuce halves. Place bread on grill and toast until grill marks appear, about 1 minute. Flip and toast on second side, about another minute. Transfer to cutting board with cooked salmon fillets and cut into triangles or bite sized pieces. Place lemons on grill, cut side down, and cook until warm and caramelized, about 1 to 2 minutes. Place romaine lettuce, cut side down on grill and cook just until grill marks appear, about 1 minute. Transfer grilled romaine lettuce to a large serving platter.
To serve, place warm cooked salmon and grilled sourdough over grilled lettuce. Scatter over cherry tomatoes, dill fronds and parmesan cheese to taste. Drizzle with Caesar dressing and serve grilled lemons alongside. Enjoy right away.
Chef Tip: for a quick homemade Caesar salad dressing whisk together 1 cup (250 ml) mayonnaise, ½ cup (125 ml) finely grated Parmesan cheese, 2 small, minced garlic cloves, 1 tsp (5 ml) anchovy paste, 2 Tbsp (30 ml) lemon juice along with salt and ground black pepper to taste. If needed, thin with water a teaspoon at a time until desired consistency is reached.
Serves 2