Salmon Caesar Salad Recipe
Salmon Caesar Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! —Ann Bagdonas of Antioch, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over high heat or broil 3-4 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 cheese and almonds. Yield: 4 servings.
Originally published as Salmon Caesar Salad in Light & Tasty June/July 2006, p27

Nutritional Facts

1 each: 342 calories, 17g fat (3g saturated fat), 69mg cholesterol, 794mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

  • 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 creamy Caesar salad dressing
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup slivered almonds, toasted
  1. Rub garlic over salmon; place in a large resealable plastic bag. Add teriyaki sauce. Seal bag and turn to coat; refrigerate for 10 minutes.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
  3. In a large bowl, toss salad mix with Caesar dressing. Divide among four plates. Slice salmon into pieces; arrange over salads. Sprinkle with cheese and almonds. Yield: 4 servings.
Originally published as Salmon Caesar Salad in Light & Tasty June/July 2006, p27

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