Made with Brun-Uusto Original Baked Cheese

Recipe re-published with permission and Photo courtesy of Dairy Farmers of Wisconsin.

Ingredients:

Pesto-Caesar Dressing:

• 1 1/2 ounces Italia Parmesan Cheese, grated (1/2 cup)
• 3 garlic cloves, chopped
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste, optional
• 2/3 cup olive oil
• 1 1/2 cups fresh basil leaves
• Salt and pepper

Salad:

• 4 salmon fillets, with skin (4 ounces each)
• Salt and pepper
• 1 package (8 ounces) Brun-Uusto Original Bread Cheese (juustoleipa)
• 2 medium fresh lemons, halved
• 2 heads romaine lettuce, torn
• Fresh basil leaves

Instructions:

1. Grease grill grate. Heat grill to medium.

2. Spread 1 tablespoon dressing on each salmon fillet; season with salt and pepper. Place salmon skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily. Transfer salmon to a cutting board; remove skin.

3. Place juustoleipa on a grill grid. Grill, covered, for 2-3 minutes on each side or until warmed through. Transfer juustoleipa to a cutting board; cut into cubes.

4. Grill lemons cut side down. Place lettuce into a large serving bowl. Drizzle with dressing; toss to coat. Top with salmon and juustoleipa. Garnish with lemons and basil.

Juustoleipa, with origins in Finland and Sweden, means "bread cheese”. It’s delicious when warmed, as the cheese doesn’t melt but simply softens to buttery, creamy goodness.