Caesar Salad with Grilled Salmon

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.

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.