Fire-grilled Caesar Salad with Wild Alaskan Salmon | PCC Natural Markets

Fire-grilled Caesar Salad with Wild Alaskan Salmon

Serves: 4

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The appeal of this beautiful, composed salad is in the unexpected flavors that develop when you heat up the grill.

Ingredients

Preparation

Lay romaine halves, cut side up, on a large tray. Place salmon fillets, remaining vegetables and bread slices on the tray as well. Combine olive oil, herbs, salt and pepper; brush generously over all the items on the tray.

Heat a grill to medium-high heat. Place salmon on the grill and close the lid. Cook, without turning, for about 12 minutes. In the last 5 or 6 minutes of cooking time, add asparagus, squash and any other vegetables to the grill. Cook vegetables until tender but not mushy and the salmon until opaque throughout. Remove all cooked ingredients to a clean tray.

Place romaine halves and baguette slices on the grill and cook for about 2 minutes, turning once, or until the edges of romaine begin to lightly crisp. The baguette slices should be light golden.

Place each wedge of romaine on a salad plate. Divide salmon, vegetables and baguette among the plates. Drizzle each salad with Caesar dressing and top with Parmesan and sliced radishes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show which aired on May 26, 2007

More about: asparagus, Parmesan, salmon, summer squash

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