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Pan Grilled Salmon with Caesar Salad Meatless & Marvelous!



Salmon – about 4 oz. per person

Olive oil

Salt or seasoned salt and freshly ground black pepper 

Bring the salmon to room temperature 10 minutes before cooking.

Warm a nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Cook until golden brown on 1 side, about 4 minutes. (You’ll know it’s time to turn it when you see what we call the “cook line” – fish will be cooked/opaque halfway up).

Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more. Let cool a bit before putting on top of the salad.


TIP: Check out my friend and colleague, Tom Keegan’s, website for awesome seafood at his retail shop in Hyde Park, here in Cincinnati. 



1/2 cup shredded high quality Parmesan cheese, divided into 2 and 6 tablespoons

1/4 cup real mayonnaise

3 tablespoons pesto

4 teaspoons water

2-3 teaspoons lemon juice

Couple dashes Worcestershire sauce or to taste

1/2 teaspoon Dijon mustard

1 nice sized clove minced garlic


Just combine everything but 6 tablespoons cheese together with a whisk, in the blender or food processor. Add salt and pepper to taste. 

The remaining 6 tablespoons of cheese go on top of your salad after drizzling with dressing.

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