Fire-grilled Caesar Salad with Wild Alaskan Salmon
Yield: 4 salads
The appeal of this beautiful, composed salad is in the unexpected flavors that develop when you heat up the grill! Feel free to add any other glorious summer vegetables that call out for your grill and certainly substitute halibut, prawns or scallops for the salmon. Enjoy!
- 2 small hearts of romaine, cut in half lengthwise (If they are large, use 1 romaine heart and quarter it) Add to list
- 4 (4-ounce) wild Alaskan salmon fillets, skin on Add to list
- 12 asparagus spears, tough ends removed Add to list
- 2 yellow squash, sliced lengthwise into 1/4-inch slices Add to list
- Any other local, seasonal vegetable you would like to include Add to list
- 4 to 8 (1/4-inch thick) baguette slices Add to list
- 1/2 cup extra virgin olive oil Add to list
- 1/4 cup chopped fresh herbs in any combination Add to list
- Salt and pepper, to taste Add to list
- Caesar salad dressing of your choice (make your own Traditional Caesar Salad Dressing) Add to list
- 1 cup coarsely shredded Parmigiano Reggiano cheese Add to list
- Sliced radishes, for garnish Add to list
Lay the romaine halves, cut side up, on a large tray. Place the salmon fillets, remaining vegetables and bread slices on the tray as well. Combine the olive oil, herbs, salt and pepper; brush generously over all the items on the tray.
Heat your gas grill to medium-high or get your coals nice and hot. Place the 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 the asparagus, squash and any other vegetables to the grill. Cook the vegetables until tender but not mushy and the salmon until opaque throughout. Remove all the cooked ingredients to a clean tray.
Place the romaine halves and the baguette slices on the grill and cook about 2 minutes, turning once, or until the edges of the romaine begin to lightly crisp. The baguette slices should be light golden.
Place each wedge of romaine on a salad plate. Divide the salmon, vegetables and baguette among the plates. Drizzle each salad with Caesar dressing and top with the Parmigiano and sliced radishes. You may offer additional Parmigiano to your guests.
Recipe by, PCC Chef
Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show which aired on May 26, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.