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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! âAnn Bagdonas of Antioch, California Ingredients:
2 garlic cloves, minced |
4 salmon fillets (4 ounces each) |
1/2 cup teriyaki sauce |
1 package (10 ounces) hearts of romaine salad mix |
3/4 cup fat-free creamy caesar salad dressing |
2 tablespoons grated parmesan cheese |
1/4 cup slivered almonds, toasted |
Directions:
1. Rub garlic over salmon; place in a large resealable plastic bag. Add teriyaki sauce. Seal bag and turn to coat; refrigerate for 10 minutes.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
3. In a large bowl, toss salad mix with Caesar dressing. Divide among four plates. Slice salmon into pieces; arrange over salads. Sprinkle with cheese and almonds. Yield: 4 servings.
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