There are a number of things we love about this meal besides it featuring my favorite species of fish to consume. First is the outdoor cooking part. Every major component gets some grill time: the lemons used for juice in the dressing, the romaine providing the base for the salad, the salmon contributing the protein for the dish, and the bread slices used to make the croutons that top the salad.

I am a fan of meals made from scratch, like this one. The crunch factor starts with bread that is sliced, seasoned, and grilled before being cubed into croutons. The dressing starts with the juice from the grilled lemons into which the other classic Caesar dressing ingredients are blended. Homemade croutons and dressing deliver a leveled-up dining experience.

We also love that this is a complete meal with protein, greens, and a bit of carbs that does not take long to prep, cook, and get on the table. It’s the perfect dinner salad for the warmer weather months. Light and fresh Summery meals are a delightful part of this season of enjoying the great outdoors!

Grilled Salmon Caesar Salad (adapted from thekitchn.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Cook Time: 20 minutes, Makes: 4 servings.

Ingredients:

• 4 (6-ounce) skin-on salmon fillets
• 1/2 cup plus 1-1/2 teaspoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 medium lemons
• 4 ounces sourdough bread, cut into 4 1/2-inch thick slices
• 2 medium romaine lettuce hearts (7 to 8 ounces each)
• 1 ounce (1/2 cup finely grated) Parmesan cheese
• 1 ounce anchovy paste (about 5 teaspoons) or 10 oil-packed anchovy fillets
• 1 small clove garlic, peeled
• 2 teaspoons Dijon mustard

Directions:

Heat an outdoor gas grill to heat to medium-high, direct heat, about 400ºF.

Pat the salmon fillets dry with paper towels. Remove the pin bones from the salmon and place the fillets on a baking sheet. Brush the fillets all over with 1 teaspoon of the olive oil. Season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Let the fillets sit while you prepare the vegetables and dressing.

Halve the lemons crosswise, then brush the cut sides with 1/2 teaspoon of the olive oil. Brush the sourdough slices all over with 1 tablespoon of the olive oil and season them all over with a pinch of kosher salt. Halve the romaine hearts lengthwise through the core. Brush 3 tablespoons of the olive oil all over the romaine, then season the cut sides with 1/4 teaspoon of the kosher salt. Place the lemons, lettuce, and bread slices on a baking sheet to transfer them to and from the grill.

Oil the grill grates. Grill the lemons, bread, and romaine all at the same time in one layer on the grill without crowding it, with the cut sides down on the grill grates. Leave the grill cover up and grill the romaine until it is charred in spots and starting to wilt, about 3 minutes per side, pressing down on it lightly with tongs. Grill the bread until lightly toasted with grill marks, 3 to 5 minutes per side. Grill the lemons until grill marks form on the bottom of the cut sides, about 6 to 8 minutes. Return everything to the same baking sheet when it is done on the grill.

When the bread is cool enough to handle, cut the slices into 1-inch pieces. Reduce the grill heat to medium.

Place the salmon skin-side up on the grill. Cover and grill for 3 minutes. Slide a fish spatula under the salmon to loosen it, then carefully flip it over. Cover and grill until the salmon is uniformly opaque on the outside and reaches an internal temperature of 125°F to 135°F, about 3 minutes more. Remove the salmon from the grill, placing it on a clean baking sheet.

To make the dressing, juice the lemons until you have 1/4 cup. Add the juice of the lemons to the large cup of a wand blender. Add about 1/2 cup of finely grated Parmesan cheese, lightly packed to the blender cup. Add the anchovy paste or fillets, the garlic clove, and Dijon mustard, and the remaining 3/4 teaspoon black pepper. Blend until smooth, about 20 seconds. With the blender on, slowly pour in the remaining 1/4 cup of olive oil. Continue blending until the dressing is creamy and emulsified, about 10 seconds more.

Transfer the romaine halves cut side up to individual plates. Remove and discard the salmon skin. Break the flesh into large chunks and scatter them over the romaine.

Top the salad with the croutons and drizzle with the dressing. Season with additional cracked black pepper, if desired. Serve immediately.

Salmon and salad make a wonderful Summer meal!  ~Linda

Grilled Salmon Caesar Salad (adapted from thekitchn.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Cook Time: 20 minutes, Makes: 4 servings.

Ingredients:

• 4 (6-ounce) skin-on salmon fillets
• 1/2 cup plus 1-1/2 teaspoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 medium lemons
• 4 ounces sourdough bread, cut into 4 1/2-inch thick slices
• 2 medium romaine lettuce hearts (7 to 8 ounces each)
• 1 ounce (1/2 cup finely grated) Parmesan cheese
• 1 ounce anchovy paste (about 5 teaspoons) or 10 oil-packed anchovy fillets
• 1 small clove garlic, peeled
• 2 teaspoons Dijon mustard

Directions:

Heat an outdoor gas grill to heat to medium-high, direct heat, about 400ºF.

Pat the salmon fillets dry with paper towels. Remove the pin bones from the salmon and place the fillets on a baking sheet. Brush the fillets all over with 1 teaspoon of the olive oil. Season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Let the fillets sit while you prepare the vegetables and dressing.

Halve the lemons crosswise, then brush the cut sides with 1/2 teaspoon of the olive oil. Brush the sourdough slices all over with 1 tablespoon of the olive oil and season them all over with a pinch of kosher salt. Halve the romaine hearts lengthwise through the core. Brush 3 tablespoons of the olive oil all over the romaine, then season the cut sides with 1/4 teaspoon of the kosher salt. Place the lemons, lettuce, and bread slices on a baking sheet to transfer them to and from the grill.

Oil the grill grates. Grill the lemons, bread, and romaine all at the same time in one layer on the grill without crowding it, with the cut sides down on the grill grates. Leave the grill cover up and grill the romaine until it is charred in spots and starting to wilt, about 3 minutes per side, pressing down on it lightly with tongs. Grill the bread until lightly toasted with grill marks, 3 to 5 minutes per side. Grill the lemons until grill marks form on the bottom of the cut sides, about 6 to 8 minutes. Return everything to the same baking sheet when it is done on the grill.

When the bread is cool enough to handle, cut the slices into 1-inch pieces. Reduce the grill heat to medium.

Place the salmon skin-side up on the grill. Cover and grill for 3 minutes. Slide a fish spatula under the salmon to loosen it, then carefully flip it over. Cover and grill until the salmon is uniformly opaque on the outside and reaches an internal temperature of 125°F to 135°F, about 3 minutes more. Remove the salmon from the grill, placing it on a clean baking sheet.

To make the dressing, juice the lemons until you have 1/4 cup. Add the juice of the lemons to the large cup of a wand blender. Add about 1/2 cup of finely grated Parmesan cheese, lightly packed, to the blender cup. Add the anchovy paste or fillets, the garlic clove and Dijon mustard, and the remaining 3/4 teaspoon black pepper.

Blend until smooth, about 20 seconds. With the blender on, slowly pour in the remaining 1/4 cup of olive oil. Continue blending until the dressing is creamy and emulsified, about 10 seconds more.

Transfer the romaine halves cut side up to individual plates. Remove and discard the salmon skin. Break the flesh into large chunks and scatter them over the romaine. Top the salad with the croutons and drizzle with the dressing. Season with additional cracked black pepper, if desired. Serve immediately.