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Grilled Salmon Ceasar Salad Recipe

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This recipe for Grilled Salmon Ceasar Salad, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Lemieux
Added: Thursday, October 16, 2008


2 Salmon fillets (1lb. each),
3 cups cubed French bread,
1 Tbl. Olive or Vegetable Oil,
1/4 tsp. Garlic Powder,
1 bunch Romaine, (torn),
2 cups small cherry Tomatoes,

3 Tbl. Olive or Vegetable Oil,
2 Tbl. Lemon Juice,
4 1/2 tsp. Mayonnaise,
2 1/4 tsp. Sugar,
2 Garlic Cloves, minced,
1/2 tsp. Salt,
1/8 tsp, Pepper,
1 Tbl. grated Parmesan Cheese.

Coat grill rack with nonstick cooking spray before starting the grill.
Place salmon skin side down on grill. Grill, covered, over medium-hot heat for 15-20 minutes or until fish flakes easily with a fork. Cool.

For croutons, toss the bread cubes in oil and garlic powder in a bowl. In a non-stick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from heat and set aside.

Flake salmon into chunks. In large bowl, combine lettuce and tomatoes. In a small bowl, combine oil, lemon juice, mayonnaise, sugar, garlic and toss to coat. Add the salmon, croutons and Parmesan cheese, toss gently. Serve




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