I’ve been meaning to share this salad recipe with you for over a month! We made it on Cooking with Liz and it was soo delicious. Inspired by one of my favorite salads back in Chicago – the Salmon la Puebla at Fuller House in Hinsdale. It is grilled romaine, fresh veggies, roasted salmon and a dreamy caesar dressing that I made from scratch. Put this on your weeknight to-make list. I’m always looking for new ways to serve salmon and this one is a hit!
Grilled Romaine Salmon Caesar Salad
3 hearts of romaine
hearts of palm (in a can, I buy whole and chop)
corn (off the cob or from a can!)
cilantro (sub parsley or other fresh herbs based on your preference)
2 6-8oz salmon filets (season with salt + pepper)
for the dressing:
1/4 cup plain hummus
1 tsp spicy mustard
1/2 tsp lemon zest
2-3 tbsp lemon juice (taste for preference0
2 tsp capers
4-5 cloves of garlic, minced
salt + pepper
1-2 tbsp olive oil for extra creaminess
1-2 tsp maple syrup if needed to cut bitterness
Preheat your oven to 400F. Prep your romaine by cutting the entire heart of romaine in half lengthwise. Brush with olive oil and season with salt and pepper. Prep your salmon by coating in olive oil + seasoning with salt and pepper. Bake for 12-14 minutes.
Heat your grill over medium (this could also be done with a grill pan on the stove!) and coat with olive oil using a brush or paper towel. Place your hearts of romaine on the grill, flat side down and let cook for 3-5 minutes. Check every minute! Once they start to brown and wilt, remove! Chop up as the base of your salad. Chop up the rest of your veggies so everything is the same size and top with parmesan cheese.
For the dressing, follow this recipe!
Serve the salad with your salmon and enjoy!!