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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Et tu, Brute."
-William Shakespeare, Playwright

The refrigerator light goes on...

Caesar salad has become an American comfort food in the last few years and every restaurant now serves it topped with everything from grilled salmon to slices of steak. This version is every bit the new American standard.

Anchovies

About eight inches long, this small silver skinned fish is harvested from the Mediterranean, Atlantic and Pacific Oceans, as well as the Black Sea. They are now available fresh in this country and are low in sodium and fat.

Thinking of anchovies usually calls to mind those sold in little rectangular cans. These are small filets that have been salt cured and packed in oil.

Most people would say they don't like anchovies, but used carefully, they can add a rich, salty flavor to recipes. It doesn’t take much – usually 2 – 3 in a recipe. Each filet has about 150 mg of sodium, so when adding to a recipe, decrease the amount of salt.

2 canned anchovy filets = 17 calories, <1g fat, 0g sat fat, 0g mono fat, 2g protein, 0g carbohydrates, 293mg sodium, 7mg cholesterol

Caesar Salad with Grilled Salmon

Servings = 4 | Serving size =1 dinner salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The dressing keeps well tightly sealed in the refrigerator for about 5 – 7 days.

4	4 ounce salmon filets
1/4 tsp	salt
	fresh ground black pepper (to taste)
	spray olive oil
2 cloves	garlic (minced)
2	anchovy filets
1/4 tsp	fresh ground black pepper
2 Tbsp	fresh lemon juice
2 Tbsp	Dijon mustard
2 Tbsp	honey
1 1/2 ounce	Parmigiano-Reggiano (grated)
1/2 cup	non-fat yogurt
2	heads romaine lettuce
1 cup	reduced-fat croutons

Preheat oven to 375°F. Place a large non-stick skillet in the oven while it preheats.

Sprinkle the salt over the salmon filets. Grind pepper over the salmon.

When the pan is hot place the filets in the oven seasoned side down and return to the preheated oven. Cook for about 6 minutes and turn. Cook for 4 – 10 minutes more to the desired temperature (4 or 5 minutes for medium rare). Remove from the oven and place on a cutting board or plate. After the salmon has cooled cover and place in the refrigerator.

Place the garlic, anchovies, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.

Chill for at least 2 hours.

Rinse the lettuce, drain and spin dry. Cut crosswise and place in refrigerator until needed.

Toss together with the romaine lettuce and croutons. Divide the salad and croutons between 4 plates and top each with a chilled salmon filet.