Name: Grilled Salmon Caesar Salad
Total time: 1 h
Ingredients: 1 ounce Parmesan cheese , grated (½ cup), plus extra for serving; ½ cup mayonnaise; 6 tablespoons extra-virgin olive oil , divided; 2 tablespoons lemon juice; 1 tablespoon Worcestershire sauce; 1 garlic clove , minced; 1¼ teaspoons table salt , divided; 1 teaspoon pepper , divided; 1 (12-inch) baguette , cut on bias into 4-inch-long, 1-inch-thick slices; 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores; 4 (6- to 8-ounce) skin-on salmon fillets , 1 to 1½ inches thick

Why This Recipe Works

Brushing romaine hearts with a simple Caesar dressing and grilling them over a hot fire helped them pick up flavorful char without wilting.

Before You Begin

To ensure even servings, purchase a whole center-cut fillet and cut it into four equal pieces. Note that you'll use the mayo mixture in three places.

Instructions

Whisk Parmesan, mayonnaise, ¼ cup oil, lemon juice, Worcestershire, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Reserve ½ cup dressing for brushing.

Brush bread with remaining 2 tablespoons oil. Brush cut sides of romaine with 6 tablespoons reserved dressing. Sprinkle salmon with remaining ¾ teaspoon salt and ½ teaspoon pepper and brush all over with remaining 2 tablespoons reserved dressing.

Grill bread until well toasted, 1 to 2 minutes per side; transfer to platter. Grill romaine cut side down over hot fire until lightly charred, 1 to 2 minutes; transfer to platter with bread. Arrange salmon on grill flesh side down (if using gas, reduce heat to medium and cover). Grill until well browned and centers of fillets register 125 degrees, 4 to 6 minutes per side. Use thin metal spatula to transfer salmon to platter with salad. Serve with remaining dressing and extra Parmesan.