Ingredients Jump to Instructions ↓

  1. 2 salmon fillets (1 pound each )

  2. 3 cups cubed French bread

  3. 1 tablespoon olive oil

  4. 1/4 teaspoon garlic powder

  5. 1 bunch romaine, torn

  6. 2 cups small cherry tomatoes DRESSING:

  7. 3 tablespoons olive oil

  8. 2 tablespoons lemon juice

  9. 4-1/2 teaspoons mayonnaise

  10. 2-1/4 teaspoons sugar

  11. 2 garlic cloves, minced

  12. 1/2 teaspoon salt

  13. 1/8 teaspoon pepper

  14. 1 tablespoon grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool. For croutons, toss the bread cubes, oil and garlic powder in a bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside. Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, combine the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently. Yield: 6 servings.


Send feedback