Caribbean Caesar Salad with Grilled Glazed Salmon
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 0.25 | cup | Caribbean Spice Mix |
| 6.00 | pc | Salmon fillet , 4 oz. each |
| 3.00 | tbsp | Olive oil |
| 8.00 | oz | Baby Romaine , roughly chopped |
| 1.00 | cup | Bell pepper, red , yellow and green, cut into 1 " squares |
| 0.50 | cup | Carrots , shredded |
| 4.00 | oz | Jicama , julienne cut |
| 0.50 | cup | Celery , julienne cut |
| 0.33 | cup | Corn, yellow kernels, roasted |
| 0.50 | cup | Cilantro , loosely packed |
| 0.50 | tsp | Scotch bonnet pepper , minced, optional |
| 1.00 | cup | Knorr Ready-To-Use Mango Habanero Sauce 4 x 0.5 GA |
| 12.00 | floz | HELLMANN'S Refrigerated CollectionTM Creamy Caesar, 2/1 gallon jugs 2 x 1 GA |
| 3.00 | slices | Pineapple , grilled, cut into quarters |
Preparation
1. Preheat grill. In a medium bowl, sprinkle Caribbean spices over salmon. Add olive oil. Coat each piece well and marinate for about 20 minutes.
2. In a small bowl, combine lettuce with vegetables, cilantro, and Scotch bonnet pepper ( if using). Mix and refrigerate.
3. Grill salmon fillets until slightly pink in the middle, about 3-5 minutes. Halfway through, baste generously with Knorr Mango Habanero sauce. Hold warm.
4. Toss vegetables with Caesar dressing, coating throughly. Pile salad in the center of each plate, top with a grilled salmon fillet and a few pieces of pineapple.
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