Southwest Salmon Caesar

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.