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complete salmon caesar salad

Blackstone Salmon Caesar Salad

Griddled salmon served over charred romaine with homemade croutons and a creamy Caesar dressing. A light, flavorful dinner for one or two.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • Blackstone griddle
  • Cooking dome
  • Sheet pan

Ingredients
  

To marinate the salmon

  • 1 Salmon filet 1/2 to 1 lb
  • 3 tbsp honey
  • 1 Tbsp lemon juice
  • 1 tsp olive oil
  • 1 tsp each ground cardamom
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt
  • 1-2 tsp lemon zest about half a lemon

To make the croutons

  • 2 cups bread cubed
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan
  • Salt and pepper

To make the dressing

  • 1/4 cup mayo
  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp stone ground mustard
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic minced
  • 2 tbsp grated parmesan
  • 2 tsp lemon juice
  • 2 tsp honey

For the salad

  • 2 hearts of romaine
  • 1 tsp olive oil

Instructions
 

  • Preheat a Blackstone or cast iron griddle to medium heat. Preheat the oven to 400°F.
  • In a small bowl, whisk together the honey, olive oil, cardamom, cumin, coriander, lemon zest, lemon juice, and salt. Pour over the salmon and let marinate while preparing the remaining ingredients.
  • Toss the cubed bread with 1 tablespoon olive oil, parmesan, salt, and pepper. Spread onto a baking sheet.
  • Cut the romaine hearts in half lengthwise and rinse well. Pat dry and place cut-side down on paper towels for several minutes to remove excess moisture.
  • Bake the croutons for 10-15 minutes, or until lightly browned. Remove from the oven and set aside.
  • Place the salmon skin-side down on the preheated griddle. Cook for 10-12 minutes.
  • While the salmon cooks, whisk together the mayonnaise, olive oil, white balsamic vinegar, honey, mustard, Worcestershire sauce, garlic, parmesan, and lemon juice to make the dressing.
  • Lightly brush the cut side of the romaine with olive oil. Place cut-side down on the griddle and cook for 3-5 minutes, until lightly charred.
  • Place a dome over the salmon and allow to cook while blackening the lettuce.
  • Transfer the charred romaine to a serving platter. Drizzle with Caesar dressing and sprinkle with grated parmesan.
  • Lay the cooked salmon over the romaine and top with the croutons.
  • Finish with an additional drizzle of dressing and more grated parmesan, if desired. Serve immediately.
Keyword blackstone, caesar salad, griddle, salmon