1. Using food processor, slice kale; set aside.
2. Heat indoor grill to SEAR or outdoor grill to high.
3. Spread 1 teaspoon Caesar dressing over top and bottom of salmon.
4. Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes.
5. Toss kale and croutons with Caesar dressing. Arrange on individual plates. Sprinkle with Parmesan cheese.
6. Top salad with grilled salmon. 

Serves: 2-3

Test Kitchen Tip: 

• Serve the grilled salmon as a hot salad now, or for an easy and delicious cold salad, prepare and refrigerate the Caesar dressing and salmon one day ahead.
• For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.