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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Caesar salad is a popular starter or side. Adding grilled salmon elevates it to a main dish rich in beneficial omega-3 fatty acids. Ingredients:
1/4 cup fat-free mayonnaise |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons fat-free buttermilk |
2 tablespoons fresh lemon juice |
1 tablespoon water |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dijon mustard |
2 garlic cloves, minced |
2 canned anchovy fillets, drained and chopped |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon spanish smoked paprika |
dash of ground red pepper |
4 (6-ounce) salmon fillets, skinned |
cooking spray |
8 cups torn romaine lettuce |
1 cup fresh corn kernels |
1 cup garlic-flavored croutons |
Directions:
1. To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, spiced side down, to pan; cook 4 minutes or until browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.
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