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Salmon Caesar Salad

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 Caesar salad dressing
2 tablespoons grated Parmesan cheese
1/4 cup slivered almonds, toasted

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. If grilling the salmon, coat
grill rack with cooking spray before starting the grill. If broiling,
place salmon on a broiler pan. Grill, covered, over high heat or

Printed from tasteofhome.com May 17, 2008

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Salmon Caesar Salad cont.

broil 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 Parmesan cheese and almonds.

Yield: 4 servings.