This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Et tu, Brute."
-William Shakespeare, Playwright
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.
About eight inches long, this small silver skinned fish is harvested from the Mediterranean, Atlantic and Pacific Oceans, as well as the Black Sea. They are now available fresh in this country and are low in sodium and fat.
Thinking of anchovies usually calls to mind those sold in little rectangular cans. These are small filets that have been salt cured and packed in oil.
Most people would say they don't like anchovies, but used carefully, they can add a rich, salty flavor to recipes. It doesn’t take much – usually 2 – 3 in a recipe. Each filet has about 150 mg of sodium, so when adding to a recipe, decrease the amount of salt.
2 canned anchovy filets = 17 calories, <1g fat, 0g sat fat, 0g mono fat, 2g protein, 0g carbohydrates, 293mg sodium, 7mg cholesterol
Servings = 4 | Serving size =1 dinner salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
The dressing keeps well tightly sealed in the refrigerator for about 5 – 7 days.
|4||4 ounce salmon filets|
|fresh ground black pepper (to taste)|
|spray olive oil|
|2 cloves||garlic (minced)|
|1/4 tsp||fresh ground black pepper|
|2 Tbsp||fresh lemon juice|
|2 Tbsp||Dijon mustard|
|1 1/2 ounce||Parmigiano-Reggiano (grated)|
|1/2 cup||non-fat yogurt|
|2||heads romaine lettuce|
|1 cup||reduced-fat croutons|
Preheat oven to 375°F. Place a large non-stick skillet in the oven while it preheats.
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.
Serving size = enough dressing for 4 dinner salads
Servings = 4
Amount Per Serving
|Calories 480||Calories from Fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 0g||23%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 7g||28%|
|Vitamin A 366%||Vitamin C 140%|
|Calcium 31%||Iron 22%|
|Vitamin K 322 mcg||Potassium 1321 mg|
|Magnesium 91 mg|