Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

By Jennifer

Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

This is my adaptation of a Cooking Light recipe;  feel free to substitute grilled chicken breast or grilled shrimp for the salmon.

  • 1 lb. salmon, preferably wild and with skin-on
  • 1 large head Romaine lettuce, torn into bite-size pieces, washed and spun-dry
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 TBS fresh lemon juice
  • 1 TBS extra-virgin olive oil
  • 1 TBS Dijon mustard
  • 1/8 tsp. salt
  • freshly ground black pepper
  • 1/3 cup sun-dried tomatoes in oil, drained well
  • 1 small can sliced black olives, drained

Salmon on the grill

Prepare grill;  grill salmon until just cooked through, about 10 minutes depending on the thickness.

Salmon’s finished

Remove from grill and set aside.

Whisking the dressing

In a small bowl whisk together the lemon juice, olive oil, mustard, salt and pepper.

In a large salad bowl toss the lettuce, cheese, sun-dried tomatoes and olives.  Add the dressing and toss again.  Serve with whole-grain rolls.

Salad is ready

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