Salmon Caesar Salad

To be honest, I can't remember which magazine this came from.  I know we began making this while we lived in Florida, so it may have been Cooking Light, but we have given it a tweak or two over the years, so it''s all ours now.  This is perfect for a light summer supper or first-night of camping meal to cook over the campfire when you are anticipating a steadily degenerating diet going from burgers and finally to hot dogs in the coming days...  (the photo above was taken on a camping trip.)

Broiling salmon in your oven's broiler may be an option if you are grill-less and desperate, but I don't like the smell it leaves behind in the house, so I'm including the grill tips we have learned over the years.

2 lb. Salmon fillet

1/8 tsp. Salt

1/8 tsp. freshly ground Pepper

Cooking spray

1/4 C fresh Lemon Juice

3 Tbsp. Caesar Dressing

10 C Gourmet Salad Greens

1/2 C chopped Red Onion

1 tsp. Capers

Preheat broiler.  Sprinkle fish with salt and pepper.  Place fish, skin side down, on broiler pan coated with cooking spray.  Broil 12 minutes or until thickest part of fish flakes easily with a fork.  Remove fish from skin; discard skin.  Break fish into chunks.

Or

Prepare grill—coals or gas—to medium heat.  Place rinsed fillet skin-side down on heavy-duty aluminum foil.  Pat dry with paper towels.  Gently coat with a tablespoon or two of olive oil and sprinkle with kosher or sea salt and freshly-cracked pepper.  Place on grill with coals arranged for minimum flame directly beneath the fish; cover the grill.  Cook for 10 minutes or until thickest part of fish flakes easily with a fork, checking every few minutes.  Once done, remove from grill to a serving platter, using a spatula to gently separate the fillet from the skin, which may be stuck to the foil anyway.  (discard fishy foil in outside trashcan right away, thus eliminating yucky fish smell from your house!)  Break fish into chunks.

Drizzle juice and dressing over greens, tossing to coat.  Add onion and capers; toss gently to combine.  Divide salad among 4 plates.  Divide the salmon chunks evenly among the salads.  Serve with toasted French bread and a slightly chilled Chenin Blanc.