Grillpan Salmon Caesar Salad
Adapt this Caesar salad recipe for the fish or meat of your choice. Or serve it as a side salad without the meat.
Rinse salmon fillets and pat dry. Place on a plate and lightly coat with olive oil and season with pepper. Set aside.
To make dressing, combine the mayonnaise, anchovy paste, garlic, mustard, and lemon juice in a bowl and stir to blend. Taste and add salt and pepper to your liking. Set aside.
Preheat a grill pan or griddle over high heat. When hot, place salmon fillets on the pan. Cook for about 4 minutes per side. Remove from pan.
Place the lettuce in a large bowl. Toss with dressing to lightly coat the lettuce. Add the cheese and toss again.
Portion out one-fourth of the lettuce on each of four plates. Top each with a salmon fillet.
Are Salmon Freshwater Fish?
Yes, even though most species spend their lives in saltwater oceans. They are born in freshwater streams and immediately make haste for the ocean. Then, when ready to spawn, they return to almost the exact spot where they were born. This process of returning to freshwater streams to spawn tags salmon and char with the term anadromous.
4 (6-ounce) salmon fillets, ¾ inch thick
1 tablespoon olive oil
Seasoned pepper to taste
5 tablespoons mayonnaise
2 teaspoons anchovy paste
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
1 head romaine lettuce, cleaned and torn
⅓ cup Romano cheese, freshly grated