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Southwest Salmon Caesar

Yield 4 servings
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

  • 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

Nutrition 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

How to Make It

  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.