Grilled Salmon Caesar Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Delish dressing! Ingredients:
5 ounces salmon |
egg |
6 tablespoons fresh lime juice |
2 small garlic cloves, minced |
1/4 cup extra virgin olive oil |
3/4 cup light olive oil |
24 slices french bread, thin, brushed with olive oil |
2 -3 heads romaine lettuce, cut in 2 inch strips |
1/2 cup fresh-grated parmesan cheese, divided |
4 ounces lox, sliced very thin (cold-smoked salmon) |
1 tablespoon minced fresh chives |
fresh ground pepper |
Directions:
1. Build charcoal fire on one side of covered grill. When coals ash over, place salmon (skin-side-down) on area opposite the fire. Close lid, top vents open, and cook 45 minutes. Remove and cool.
2. Place egg in a small pan with cold water covering. Bring to boil, reduce heat and simmer 1 minute. Peel and place in food processor with smoked salmon, lime juice, and garlic. Process until smooth, while slowly adding oils.
3. Place bread slices on a cookie sheet. Bake at 350 degrees about 10 minutes or golden brown.
4. Toss romaine in bowl with some of dressing and 1/3 cup Parmesan to coat well. Divide about 8 salad plates. Sprinkle remaining Parmesan on top.
5. Place the cold-smoked salmon on the croutons, sprinkling some chives. Arrange three salmon croutes on each plate. Garnish with freshly ground pepper.
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