Grilled Salmon Caesar with Charred Romaine
Inspired by techniques from America's Test Kitchen.
A grill-pan Caesar: romaine halves charred until smoky, served with crisp-skinned salmon fillets, grilled baguette and a lemony Parmesan dressing.
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Method
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Equipment
- barbecue or ridged griddle pan
- bowl
- whisk
- pastry brush
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 736 kcal |
| Protein | 37.5 g |
| Carbohydrate | 22 g |
| of which sugars | 3.5 g |
| of which free sugars | 1.7 g |
| Fat | 55.2 g |
| of which saturates | 10.5 g |
| Fibre | 3.4 g |
| Salt | 2.19 g |
Protein per 100 kcal
5.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dressing
- 100 g mayonnaise
- 25 g Parmesan-style hard cheese, finely grated
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 garlic cloves, grated
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground black pepper
Salmon
- 4 skin-on salmon fillets (about 150 g each)
- 3 g fine sea salt or table salt about ½ tsp
Salad
- 3 romaine hearts, halved lengthways through the core
- 4 thick slices of baguette
- 1 tbsp olive oil
- 1
Whisk the dressing. Whisk the mayonnaise, Parmesan, lemon juice, Worcestershire, garlic, oil and pepper. Set 4 tbsp aside for brushing.
- 2
Prepare. Brush the bread with the olive oil and the cut sides of the romaine with 2 tbsp of the reserved dressing. Season the salmon with the salt and brush with the rest of the reserved dressing.
- 3
Grill. Heat the grill or griddle until very hot. Toast the bread 1-2 min per side and char the romaine cut side down for 1-2 min. Grill the salmon flesh side down first, 3-4 min per side, until it flakes and reaches 63 °C.
- 4
Serve. Arrange the romaine, salmon and toasts on plates and spoon over the remaining dressing.
Storage
Best on the day. Leftover salmon keeps 1 day in the fridge; eat it cold. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
