Entree Lg House Or Entree Lg Caesar Salad Recipe

Make a versatile marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, oregano, smoked paprika, 1 tsp salt, 1/2 tsp black pepper and honey. Whisk to emulsify. Split the marinade into three bowls for salmon, chicken and shrimp portions.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Pour one portion of the marinade over the salmon, coating both sides. Let sit at room temperature 10–15 minutes (or refrigerate up to 30 minutes).

Prep chicken

If breasts are thick, butterfly or gently pound to even thickness (~1/2"–3/4"). Season with 1/2 tsp salt and 1/4 tsp pepper. Pour one portion of the marinade over the chicken, massaging to coat. Let rest 15–30 minutes refrigerated or 10–15 minutes at room temperature.

Prep shrimp

Toss shrimp with remaining marinade in a bowl. If using skewers, thread 3 shrimp per skewer (for 12 shrimp use 4 skewers). Let shrimp sit 5–15 minutes — shrimp need the shortest marinating time to avoid toughness.

Preheat grill or pan

Preheat an outdoor grill or heavy grill pan/skillet to medium-high heat (about 400°F / 200°C). Oil the grates or brush pan with remaining 1 tbs olive oil or cooking spray to prevent sticking.

Cook salmon

Place salmon skin-side down on the hot grill or pan. Cook 4–6 minutes without moving, until skin is crisp and salmon releases easily. Flip and cook 2–4 minutes more until internal temperature reaches 125–130°F for medium (or 135°F for medium-well). Remove and let rest 5 minutes. Finish with a small pat of butter and a sprinkle of chopped parsley and a squeeze of lemon.

Cook chicken

Grill or sear chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F. If chicken browns too quickly, lower heat and finish covered for even cooking. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain for serving.

Cook shrimp

Grill shrimp skewers or cook shrimp in the hot pan 1.5–2 minutes per side until opaque and just pink. Avoid overcooking. Remove from heat, brush with lemon juice and sprinkle with parsley.

Portions: For an 'Entree Lg' addition, use per salad: 1 salmon fillet (or 1 large portion ~6 oz), or 2 chicken breasts sliced (or 6 oz cooked sliced), or 6–8 shrimp (approximately 4–5 oz cooked). Adjust according to menu pricing and guest preference.

Assembly: Place the cooked protein on top of the prepared House or Caesar salad. For salmon, place whole fillet or flaked pieces; for chicken, fan sliced breast across the salad; for shrimp, arrange skewers on the side or scatter peeled shrimp over salad. Garnish with lemon wedges and extra chopped parsley. Offer freshly cracked black pepper and additional dressing on the side.

Storage & Reheat: Refrigerate leftover cooked protein in an airtight container up to 3 days. Reheat gently in a 300°F oven for 8–10 minutes or briefly in a skillet to avoid drying out. Shrimp are best used cold or quickly warmed to preserve texture.