Grilled Salmon Caesar Salad

By charlotteh371

Prepare the dressing up to a day ahead. Coho salmon is especially good in this salad.

Ingredients

• 1/2 cup plain fat-free yogurt
• 1/2 cup (2 ounces) freshly grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 (1-pound) salmon fillet
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 cups torn romaine lettuce

Preparation

Step 1

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a food processor or blender using a rubber spatula. Add cheese and next 6 ingredients (through garlic); process until smooth. Transfer yogurt mixture to a bowl; cover and chill 30 minutes.

Prepare grill.

Sprinkle skinned side of salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish, skin side down, on a grill rack coated with cooking spray. Grill 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove and discard skin. Break fish into large flakes with a fork.

Place lettuce in a large bowl. Drizzle with yogurt mixture, tossing to coat. Place 2 cups lettuce mixture on each of 4 large plates; top each serving with 3 ounces salmon.