Grilled Salmon Caesar Salad

To make the dressing, combine all of the ingredients (except the oil and Parmesan) in a food process or or blender. Blend to combine. While the machine is running, drizzle in the oil. Add the Parmesan and pulse to combine. Store, chilled, until ready to use. Can be made a day or two ahead of time.

To make the salmon, preheat grill to high heat. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the fillet on one half of the foil (not the center). Sprinkle with salt, pepper, and garlic. Lay the slices from 1 of the lemons on top as well as the thyme sprigs. Put little pats of butter along the fillet on top. Fold the foil over to cover the fillet and fold the edges to seal.

Turn the grill down to medium-high heat and place the packet in the center of the grill. Cook for about 10–12 minutes, until the fillet flakes easily with a fork and the salmon is just barely cooked through. Remove from the grill and let it cool.

Assemble the salads by putting a bed of lettuce on each dish. Add some salmon, cucumbers, tomatoes, Parmesan shavings, sunflower seeds, and a drizzle of Caesar dressing. Enjoy!

Notes:
1. If anchovies freak you out, you can substitute 1/2 teaspoon of anchovy paste or 1 teaspoon Worcestershire sauce.
2. If you’d rather use your oven broiler, broil for 12–15 minutes. If you’re using parchment paper to wrap the salmon, bake at 400ºF for 15–18 minutes. Times may vary depending on how hot your broiler is and how thick the fillet is.
3. You can use ghee or avocado oil in place of butter.