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Hatch Chile & Salmon Caesar Salad

32 Minutes Total time 20 Minutes Prep time 12 Minutes Cook Time 416 Calories 4 Servings


Allergens: Milk and Other Dairy, Eggs, Wheat, Soy, Fish


  1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of salmon with oil; sprinkle with salt and pepper. Place salmon, skin side up, on hot grill rack; cover and cook 12 minutes or until internal temperature of salmon reaches 145°F, turning once. Transfer salmon to cutting board; remove skin and coarsely chop.
  2. Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

Tips & tricks

Flaked canned salmon can be substituted for the fresh salmon.

Choose Hatch chiles in your desired heat level to customize this recipe to your preference.

Salads Lunch Dinner Milk and Other Dairy Eggs Fish Soy Wheat

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