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RECIPES

Grilled Salmon Caesar Salad with Warm Croutons

Both the croutons and romaine are grilled for a unique twist on Caesar salad.
servings
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Ingredients

1/3 cups Kraft Calorie-Wise Creamy Caesar Dressing
1 cups Lemon zest
2 cups Fresh lemon juice
4 piece Skin-on salmon fillets (4 oz./115 g)
5 lb. Whole wheat baguettes, split, cut into 1.25-oz. (35 g) portions
2 each Romaine hearts, halved
1/4 cups Shaved Parmesan cheese

Instructions

Preparation Steps
  • Whisk
    Dressing, lemon zest and juice until blended.
  • For each serving:
  • Brush
    1 fillet with 1/2 Tbsp. (7 mL) dressing mixture; let stand 15 min. at room temperature. Grill, skin-side up, on medium heat 8 to 10 min. or until fish flakes easily with a fork, turning halfway.
  • Meanwhile,
    Grill 1 baguette portion 4 min. or until toasted, turning frequently. Remove from grill; tent with foil to keep warm. Grill 1 romaine half, cut-side down, 1 min. or until charred. Transfer to serving plate. Cube bread and scatter over and around lettuce.
  • Top
    With fish and 1 Tbsp. (15 mL) cheese. Drizzle with 1 Tbsp. (15 mL) of the remaining dressing mixture.
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