Southwest Salmon Caesar

recipe
Caesar salad is a popular starter or side. Adding grilled salmon elevates it to a main dish rich in beneficial omega-3 fatty acids.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 340
Caloriesfromfat 36 %
Fat 13.6 g
Satfat 3.8 g
Monofat 5.2 g
Polyfat 3 g
Protein 34.3 g
Carbohydrate 20.9 g
Fiber 4.4 g
Cholesterol 73 mg
Iron 2.4 mg
Sodium 752 mg
Calcium 163 mg

Ingredients

Dressing:
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
Salad:
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

Preparation

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.

Note:

Maureen Callahan,

May 2008
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