Ingredients
1
salmon fillet (1 lb)
1/2
cup Caesar dressing
1
bag (10 oz) torn romaine lettuce (6 cups)
1/2
cup Caesar-flavored croutons
1/4
cup sliced ripe olives
1/4
cup shredded fresh Parmesan cheese (1 oz)
Preparation
Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.
