Caesar Salmon Fillets Food

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BASIL CAESAR SALMON



Basil Caesar Salmon image

"Since I love both salmon and Caesar salad, I created this 'delish fish' dish," relates Laurie LaClair from North Richland Hills, Texas. "It's hard to believe it takes so little effort to prepare such a showy company entree."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (8 ounces each)
1/4 cup creamy Caesar salad dressing
Pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil

Steps:

  • Place salmon in a greased 15x10x1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. , Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts :

CAESAR SALMON FILLETS



Caesar Salmon Fillets image

Not only is this my husband's favorite meal, but it's a dish dinner guests enjoy as well. The delicate taste is a wonderful reminder that it is as delicious as it is healthy. -Joan Garneau of Ellenton, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

4 salmon fillets (6 ounces each)
1/2 cup fat-free creamy Caesar salad dressing
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced

Steps:

  • Place salmon in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. , Combine soy sauce and garlic; spoon over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining soy sauce mixture.

Nutrition Facts : Calories 322 calories, Fat 18g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 880mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

EASY BAKED CAESAR SALMON



Easy Baked Caesar Salmon image

Bread these fillets in the morning, refrigerate and pop them in the oven after work; serve with some rice/pasta and a veggie and you will have dinner on the table in half an hour! An easy weeknight seafood dinner for the busy cook....a salmon fillet baked in an herbed caesar style breading. I'm always looking for different ways to prepare salmon and this is one of our favorites. This recipe is courtesy of Taste of Home magazine.

Provided by TheDancingCook

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 (8 ounce) salmon fillets
1/4 cup creamy caesar salad dressing
1 cup caesar-flavor croutons, crushed
1/2 cup grated parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
pepper

Steps:

  • Preheat oven at 350 degrees.
  • Place the salmon in a greased 13x9 baking dish and spoon the creamy caesar dressing over the fillets and sprinkle with pepper.
  • Combine the crushed croutons, cheese and basil in a ziplock baggie, shake until mixed well and sprinkle this mixture over the fillets, pressing gently into the dressing/fillets.
  • Drizzle with oil and bake ucovered for 20 minutes or until fish flakes easily with a fork.

SALMON CAESAR SALAD



Salmon Caesar Salad image

The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar planks for salmon, here is your chance. We're pretty sure you'll never go back to the hassle of fish sticking to the grill grates again.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons anchovy paste
2 teaspoons Dijon mustard
1 clove garlic, grated
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for the cedar planks
Four 6-ounce center-cut skin-on salmon fillets
1/2 cup freshly grated Parmesan plus a piece for shaving
4 thick slices country bread
2 hearts romaine lettuce, halved lengthwise
One 12-ounce container on-the-vine cherry tomatoes
2 avocados, halved and pitted
1/2 cup fresh parsley leaves, chopped

Steps:

  • Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
  • Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
  • Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
  • Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
  • Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
  • Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
  • Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.

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