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Salmon Caesar Salad

 Salmon Caesar Salad
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 fillet with 2 cups salad equals 342 calories, 17 g fat (3 g saturated fat), 69 mg cholesterol, 794 mg sodium, 21 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

2 of 2

Salmon Caesar Salad (continued)

Nutritional Facts: 1-1/2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.