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Salmon Caesar Salad with Grilled Peaches

Prep Time15 minutes
Servings: 2 salads

Ingredients

  • 8-12 oz. skinless salmon filet (cut into two even 4 - 6 ounce pieces)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • Sea Salt, to taste
  • pepper, to taste
  • 1 peach, cut in half and pitted
  • 4-5 cups chopped lettuce (romaine, kale or spinach)
  • Parmesan cheese for sprinkling
  • 3-4 cup cashews
  • 1 teaspoon olive oil
  • 1 tablespoon breadcrumbs
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Instructions

  • Season the salmon by sprinkling a generous amount of sea salt and cracked pepper over the salmon and the cayenne pepper and garlic salt. 
  • Heat grill to medium-high. Dip paper towel in olive oil and using kitchen tongs brush grill with oil.
  • Once the grill is hot, add seasoned salmon. Cook salmon for 5 - 7 minutes on each side. Remove and set aside. 
  • Grill peach halves flesh down until grill marks are made and peach is warm. Remove from grill and cut into chunks. 
  • In a medium bowl, mix the olive oil and cashews until they are evenly coated.
  • Sprinkle the breadcrumbs, garlic salt, cayenne pepper, pepper and toss until evenly coated.
  • Spread onto a baking sheet lined with parchment paper and bake for 10 minutes, stirring every five minutes. Allow to cool before adding to the salad.
  • In a large bowl add lettuce, cashews, peach chunks, and sprinkle with parmesan cheese. Toss salad with enough Caesar dressing to evenly coat the ingredients. 
  • Evenly divide mixture into two medium bowls and top each with one salmon fillet.