| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 loaf ciabatta, cut into 1-inch cubes
- 1/2 cup olive oil, plus extra for the salmon and the grill pan
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 5 canned chipotle peppers in adobo plus 1/4 cup adobo sauce
- 1 1/2 cups store-bought Caesar dressing
- Six 6-ounce salmon fillets
- 1 head green leaf lettuce, chopped
- 1 heart romaine, chopped
- 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes.
- Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside.
- Preheat a grill pan over medium heat.
- Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest.
- Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 732 |
| Total Fat | 46 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 45 g |
| Cholesterol | 102 mg |
| Sodium | 1316 mg |
| Serving Size | 1 of 6 servings |
| Calories | 732 |
| Total Fat | 46 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 45 g |
| Cholesterol | 102 mg |
| Sodium | 1316 mg |
Reviews
Made this salad tonight after seeing it on Pioneer Woman on Sunday. I roasted the salmon instead of grilling it. Still delish! Huge hit with the family and they’ve asked to include it in the rotation!
I make this almost weekly ! It’s one of my fav healthy go-to dinners
We love this recipe. It’s quick and simple, and delicious.
I made this last night and was so surprised at how delicious this was. My whole family loved it including my 6 year old! Highly recommend. I only used romaine, and only 2 Chipotle peppers and bought almost everything organic.
This was delish! So quick and easy, perfect for summer.
Spicy and tasty! Croutons were great and I love that there were not a ton of ingredients. A great summer grilling meal!