Southwest Salmon Caesar

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 36%
  • Fat: 13.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3g
  • Protein: 34.3g
  • Carbohydrate: 20.9g
  • Fiber: 4.4g
  • Cholesterol: 73mg
  • Iron: 2.4mg
  • Sodium: 752mg
  • Calcium: 163mg

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. 1. To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
  2. 2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
  3. 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. 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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