Salmon Caesar Salad
An easy main dish Caesar Salad with a southwest flair.
- ¼ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 2 tablespoons low fat buttermilk
- 2 tablespoon lemon juice fresh squeezed
- 1 tablespoon water
- ½ teaspoon black pepper
- ½ teaspoon dijon mustard
- 2 cloves garlic minced
- 2 anchovy filets canned, drained and chopped
Combine all the dressing ingredients in a mini food processor or blender and process until smooth. Store covered in the fridge for at least an hour to let the flavors blend.
Combine the salt, paprika, smoked paprika and cayenne pepper in a small bowl and sprinkle on the salmon.
Heat a nonstick skillet over medium high heat and spray with cooking spray or drizzle with olive oil. Place salmon flesh side down and cook for 4 minutes. Turn, carefully, and cook for 4 more minutes.
In a large bowl toss the lettuce, corn and croutons with the dressing and divide between 4 plates. Top with a salmon filet.
To make this lighter, use low fat mayo.
Store bought croutons will work, but your Homemade Croutons will taste so much better!
Calories: 446kcal | Carbohydrates: 16g | Protein: 40g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 719mg | Potassium: 1180mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8472IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 3mg