Ingredients For the Salad: 2 salmon fillets (approx. 5-6 oz each) olive oil Kilted Chef Daily Catch seafood seasoning 1 large head of romaine lettuce, halved lengthwise 1/2 small red onion, julienned 2 tbsp capers Salt and freshly ground black pepper, to taste For the Apple Cider Crema: 1/4 cup mayonnaise 2 tbsp sour cream 1/4 cup Hard apple cider 1 tbsp caper brine 1 tsp Some Like It Hot mustard 2 tbsp honey 1 clove garlic minced 1 tbsp chopped flat leaf parsley Salt and pepper, to taste Instructions Make the Apple Cider Crema: In a small bowl, whisk together the mayo, sour cream, hard apple cider, caper brine, mustard, honey, garlic and parsley. Season with salt and pepper to taste. The dressing should be smooth, tangy, and lightly creamy. Chill until ready to use. Prepare the Salmon Heat grill to medium. Drizzle the salmon with olive and sprinkle with daily catch seafood seasoning. Place the salmon on a grill mat and grill for 6 minutes on each side. Romaine Place the romaine on the grill mat and grill until lightly charred. Assemble the Salad: Place the romaine on two plates, add julienned red onion and capers. Place a grilled salmon fillet to the side. Dress and Serve: Drizzle the apple cider crema over the salad just before serving or serve on the side. Finish with a grind of black pepper and a pinch of flaky salt if desired. Tips & Variations Add sliced hard-boiled eggs or avocado for richness. Want crunch? Toss in some toasted croutons or thinly sliced radish. This works great plated individually or as a large shareable platter.