Fire-grilled Caesar Salad with Wild Alaskan Salmon

Yield: 4 salads

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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! 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!

Ingredients

Preparation

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.

To serve:
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 Lynne Vea, PCC Chef

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

Lynne Vea

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.

More about: asparagus, Parmesan, salmon, summer squash

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