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Great Caesar with Dilled Salmon Recipe

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This recipe for Great Caesar with Dilled Salmon, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces romaine lettuce Washed and chopped
1 ounce bread croutons
1 tablespoon lite Caesar dressing, Ken's
3 ounces salmon Fillet

Directions:
Directions:
For croutons: cut bread, preferably whole grain, into cubes approximately 1/2-inch square. Toss with
black pepper and a little dried oregano and / or parsley. Place on a sheet pan that has been LIGHTLY
sprayed with pan release and bake in a 325-degree oven for about 10 to 15 minutes, or until golden
brown.
For the salmon: season fish with black pepper, chopped fresh dill parsley. Grill (or roast in a hot oven
on a sheet pan sprayed with pan release) until cooked through, (145 degrees internal temperature for
15 seconds). Chill salmon rapidly to below 40 degrees. Break fillets into large chunks.
To assemble salad: Toss chopped lettuce with dressing until combined. Place in serving bowl and top
with 3 ounces of the salmon and 1 ounce of the croutons.

Number Of Servings:
Number Of Servings:
1

 

 

 

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