= 30 What's this?

Caesar Salad with Grilled Salmon

Servings = 4 | Serving size =1 dinner salad

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.

Nutrition Facts

Serving size: enough dressing for 4 dinner salads | Servings 4

Calories 480 | Calories from Fat 150

Amount Per Serving (% Daily Value)

Total Fat 17g (26%) | Saturated Fat 0g (23%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 79 mg (26 %) | Sodium 739 mg (31 %)

Total Carbohydrates 33g (11%) | Sugars 15g

Dietary Fiber 7g (28%) | Protein 35g

Vitamin A 366% | Vitamin C 140 % | Calcium 31% | Iron 22%

Vitamin K 322 mcg  | Potassium  1321 mg | Magnesium  91 mg