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Salmon Caesar Salad
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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 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |