To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
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.
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.
We really like this dressing and I've been using it on other salads too. I use 1 tablespoon anchovy paste instead of fillets & cut the lemon by half. Dressing is fairly thick. Salmon rub has great flavor. The dish comes together easily, tastes great, and feels healthy.
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