Each year, we all set goals to live a healthier lifestyle. What we eat and how we go about preparing our meals are key factors to living a better life. Make it a New Year’s resolution to grill your way to a healthier, happier lifestyle! Bull Outdoor Products has a complete line of premium outdoor tools, grills, and outdoor kitchens that can start making this dream a reality.
Whether it be grilling fresh seafood on Bull’s Brahma Cart, roasting seasonal veggies in the Extra Large Pizza oven, or slowly grilling protein on the Bull Rotisserie, Bull Outdoor Products can start you off on the right track to a healthier grilling lifestyle.
This week on the menu, Amy’s famous caesar salad served with smoked infused grilled salmon. With this recipe, there is no egg in the dressing, but instead egg is served soft-boiled with the salad along with homemade croutons. The smoke flavor infused into the grilled salmon fillets topped with grilled lemon (see video) balances out all the flavors. This delicious salad is a refreshing meal, perfect for your New Year’s Day meal.
Chef’s New Year Tip: Make it a goal to know exactly what is in your food. I find myself grilling more at home, making food from scratch, and using seasonal ingredients. With this simple goal, not only will good health follow, but more time is spent in the outdoor home kitchen with family and friends…both important ingredients to living a healthy, happier life.
From all of us at Bull Outdoor Products, Happy 2018!
♥ Chef Amy
- ½ cup fresh lemon juice
- 5 large cloves of garlic, cleaned
- 2 tablespoons dijon mustard
- 1 cup extra virgin olive oil, good brand
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons water
- In a food processor add the lemon juice, garlic, dijon mustard, salt and pepper. Puree until smooth. Slowly drizzle evoo until an emulsified salad dressing forms. If the dressing is too thick, add a little water to thin it out.
- Transfer and hold.
- 1 ½ - 2 pounds (5 fillets) center-cut salmon fillets with skin
- Kosher salt and freshly cracked pepper to taste
- Olive oil, to brush onto fish
- 1 lemon, cut into slices
- 2 cups hickory wood chips, soaked in water for 2 hours, drained
- 1 Bull Large Easy Fill Smoker Box
- For the fish: On the left side of the Bull grill, remove the grill grates. Place the Easy Fill Smoker Box with the presoaked hickory wood chips down in between the burners.
- Preheat the Bull grill on high heat for 20 minutes so the wood chips are lit and the surface temperature of the grill grates on the right side of the grill reach 450 degrees. This will help the fish from sticking to the grill and also create nice grill marks on the fish.
- Once the wood chips are lit, turn the left side burner down to medium. This will allow the wood chips to continue smoking without igniting on fire.
- Turn the right half of the grill down to medium high heat. Brush the grates with the Bull Dual Handle Monster Brush to remove any residue and with the Bull Tongs, wipe down the grates with an oil soaked towel right before grilling.
- Season the salmon with salt and pepper and brush with olive oil. Place the salmon filets, flesh side down, at a 45 degree angle to the grates and close the lid. Allow it to cook and smoke for 5 minutes before turning over. Place the lemon slices down next to the fish.
- Using the Bull Spatula, carefully flip the fish over and continue to cook for another 5 minutes with the lid closed to infuse the fish with as much smoke flavor as possible.
- Once done, remove the fish and lemon slices from the grill and hold. Squeeze some of the grilled lemon onto the fish for flavor.
- For the Croutons:
- 1 loaf ciabatta bread, cut into ½ inch cubes
- ⅓ cup butter, unsalted
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For the Salad:
- 4-5 heads romaine lettuce, first layer of outer leaves removed, hearts only
- 5 eggs, soft-medium boiled, cut into halves
- 1 cup grated parmesan cheese
- Homemade croutons
- Caesar salad dressing
- Smoked infused salmon filets
- Freshly cracked black pepper
- Anchovies optional
- For the Croutons: Place the Bull 15-inch Pizza Stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
- In a saucepan over low heat, add the butter, evoo, oregano, salt and pepper. Cook for about 5 minutes, until butter is melted. Turn heat off and set aside.
- In a large bowl, place the diced ciabatta bread and drizzle the butter mix on top. Mix well until all the pieces of bread have been coated.
- Place onto a sheet pan and set inside the Bull grill for 8 minutes to toast.
- Open the lid and remove the pan, closing the lid quickly after to avoid losing too much heat.
- Using the Soft Handle Bull Tongs, stir the croutons around and place back into the grill.
- Toast for another 8 to 10 minutes for perfectly toasted croutons. Transfer to a bowl and set aside.
- For the Salad: In a large bowl, place five whole leaves of romaine hearts. Add some grated parmesan cheese, handful of homemade croutons along with 4 tablespoons of caesar salad dressing. Toss until all ingredients are mixed together.
- To plate, stack the leaves on top of each other along with the croutons. Carefully place skin side down a piece of the salmon filet on top of the salad.
- Cut the soft boiled egg in half and place on or alongside the salad on the plate.
- To finish, top everything off with a little more grated parmesan cheese, spoonful of caesar salad dressing drizzled on top of salmon filet and plate and finish with freshly cracked black pepper. Repeat the above steps for remaining 4 plates of salads.
- Enjoy with a glass of your favorite chilled white wine or champagne!
