Salmon Caesar Salad Recipe

By EdieK

This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! —Ann Bagdonas of Antioch, California

Ingredients

• 2 garlic cloves, minced
• 4 salmon fillets (4 ounces each)
• 1/2 cup teriyaki sauce
• 1 package (10 ounces) hearts of romaine salad mix
• 3/4 cup fat-free creamy Caesar salad dressing
• 2 tablespoons grated Parmesan cheese
• 1/4 cup slivered almonds, toasted

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

* Rub garlic over salmon; place in a large resealable plastic bag. Add teriyaki sauce. Seal bag and turn to coat; refrigerate for 10 minutes.
* Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
* In a large bowl, toss salad mix with Caesar dressing. Divide among four plates. Slice salmon into pieces; arrange over salads. Sprinkle with cheese and almonds. Yield: 4 servings.


Nutrition Facts: 1 fillet with 2 cups salad equals 342 calories, 17 g fat (3 g saturated fat), 69 mg cholesterol, 794 mg sodium, 21 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

Salmon Caesar Salad published in Light & Tasty June/July 2006, p27
Tip

Toasting Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.