Caesar Salad with Grilled Salmon
Servings
4Serving size
1 dinner salad with 4 ounces salmonThis recipe can be multiplied but leftover salads, once dressed, do not keep well. The dressing keeps well tightly sealed in the refrigerator for about 5 – 7 days.
Ingredients
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 spray Spray olive oil |
| 2 clove Garlic, raw (minced) |
| 2 anchovy Anchovies, canned |
| 1/4 tsp., ground Black pepper |
| 2 Tbsp. Lemon juice |
| 2 Tbsp Dijon mustard |
| 2 Tbsp. Honey |
| 1/2 cup Nonfat Greek Yogurt |
| 2 head Romaine lettuce |
| 1 cup Croutons, plain (or gluten-free croutons) |
Instructions
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 pat dry with a paper towel (or use a salad spinner). 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.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.