Weekly Winner: super salmon salad – simple and just what we needed.

salmonSo, yet again I am tardy with the Weekly Winner.  However I’ve got an excellent excuse this time.  I was off on some exotic, wonderful island celebrating my anniversary.  Didn’t do too much but ate and drank… too much!

So when it was time to re-enter the real world, both hubby and I were definitely thinking light, simple, non-exotic dinners.  One of the first things I made when we returned home was this salad.  I’ve been making it for years and just never get tired of it.  It’s Southwest Caesar Salmon Salad and the recipe comes from  Cooking Light magazine.

I like it because the Caesar is different and the dressing is lighter, more lemony than most.  All around, it’s a great dish.  And just what we needed and wanted after a week of living the good life.

Southwest Caesar Salmon Salad

Ingredients

Dressing:

1/4 cup fat-free mayonnaise

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons fat-free buttermilk

2 tablespoons fresh lemon juice

1 tablespoon water

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Dijon mustard

2 garlic cloves, minced

2 canned anchovy fillets, drained and chopped

Salad:

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon Spanish smoked paprika

Dash of ground red pepper

4 (6-ounce) salmon fillets, skinned

Cooking spray

8 cups torn romaine lettuce

1 cup fresh corn kernels

1 cup garlic-flavored croutons

Preparation

1. To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.

2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, spiced side down, to pan; cook 4 minutes or until browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.

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