Grilled Salmon Caesar Salad with Warm Croutons

1. 1

   Whisk dressing, lemon zest and juice until blended.

2. 2

   For each serving: Brush 1 fillet with 1/2 Tbsp.

3. 3

   (7 mL) dressing mixture; let stand 15 min.

4. 4

   at room temperature.

5. 5

   Grill, skin-side up, on medium heat 8 to 10 min.

6. 6

   or until fish flakes easily with a fork, turning halfway.

7. 7

   Meanwhile, grill 1 baguette portion 4 min.

8. 8

   or until toasted, turning frequently.

9. 9

   Remove from grill; tent with foil to keep warm.

10. 10

    Grill 1 romaine half, cut-side down, 1 min.

11. 11

    or until charred.

12. 12

    Transfer to serving plate.

13. 13

    Cube bread and scatter over and around lettuce.

14. 14

    Top with fish and 1 Tbsp.

15. 15

    (15 mL) cheese.

16. 16

    Drizzle with 1 Tbsp.

17. 17

    (15 mL) of the remaining dressing mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.