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

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.

Nutritional Information

Calories:

340 (36% from fat)

Fat:

13.6g (sat 3.8g,mono 5.2g,poly 3g)

Protein:

34.3g

Carbohydrate:

20.9g

Fiber:

4.4g

Cholesterol:

73mg

Iron:

2.4mg

Sodium:

752mg

Calcium:

163mg