Healthy Caesar Salad with Seared Salmon

Here is an easy, low-cal Caesar dressing that uses tofu as the thickening agent (no raw egg!) and how to make delicious, home-made croutons.  This salad rivals the best restaurant versions.

Total Time: 30 minutes
Makes: 4 as main dish; 8 as a side

Ingredients

Salad:

  • 1 lb salmon fillet, pin bones removed
  • 1 teaspoon garlic salt
  • Fresh ground black pepper
  • Cooking spray
  • 10 cups of romaine lettuce
  • 2 cups croutons*

Dressing:

  • 2 large garlic cloves, minced
  • 1/3 small block firm or medium-firm tofu
  • 4 tablespoons grated Parmesan cheese (plus extra for garnishing salad)
  • 2 tablespoons low-cal mayonnaise
  • 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and fresh ground pepper (about ½ tsp salt and ¼ tsp pepper)
  • Squeeze of anchovy paste or 3 anchovy fillets (substitute big splash of Asian fish sauce if no anchovies are in your cupboard)

Directions

To make the dressing, you’ll need a blender or food processor – it’s so easy! Put all the ingredients together and blend until smooth.

Coat a large pan with cooking spray and heat on medium-high heat.  Remove any bones in the salmon with pliers or tweezers. If the skin is still on, that’s okay, it peels right off once your fish is cooked.  Season with garlic salt and pepper then place fillet onto pan (skin side down), cook for about 3-4 minutes each side, fish is done when flesh is opaque.  Remove skin, if needed. Cut cooked fillet into appropriate number of servings, set aside.

In a large bowl, toss romaine with about 1/3 cup of the dressing, add croutons then divide onto salad plates and top with salmon. Liberally sprinkle salads with Parmesan.

*Making your own croutons is a great way to use up old bread. I use the ends of whole wheat bread loaves or French bread.  Cut into ½" to 1” squares, toss with a little olive oil and season with Italian blend seasoning, pepper, garlic salt and a little Parmesan. Bake until toasted.

Recipe created by Personal Chef Michi Harris