Monday, June 26, 2006

Grilled Salmon Caesar Salad

The latest issue of Cooking Light had this great-sounding recipe for Grilled Salmon Caesar Salad. Trader Joe's had an excellent deal on high-quality Coho salmon, so I decided to make it this week. Plus it would give me an excuse to use my grill pan, and we all know how much I love my grill pan. :)

I was pretty underwhelmed, actually. Maybe it's because I still don't fully like fish. The salad dressing was great and makes for an excellent vegetarian Caesar salad dressing, so I might use it again. But I'd definitely add some croutons next time. It was kind of boring just with the lettuce and dressing. I will keep the recipe to make the dressing again sometime, but I was disappointed with this recipe as a whole.

Grilled Salmon Caesar Salad
1/2 cup plain fat-free yogurt
1/2 cup (2 ounces) freshly grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 garlic cloves, minced
1 (1-pound) salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
8 cups torn romaine lettuce

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a food processor or blender using a rubber spatula. Add cheese and next 6 ingredients (through garlic); process until smooth. Transfer yogurt mixture to a bowl; cover and chill 30 minutes.

Prepare grill.

Sprinkle skinned side of salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish, skin side down, on a grill rack coated with cooking spray. Grill 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove and discard skin. Break fish into large flakes with a fork.

Place lettuce in a large bowl. Drizzle with yogurt mixture, tossing to coat. Place 2 cups lettuce mixture on each of 4 large plates; top each serving with 3 ounces salmon.

Yield: 4 servings

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