Salmon Caesar Salad
Makes 4 servings
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets (see Tip)
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon, divided
½ cup buttermilk
¼ cup nonfat or low-fat plain Greek yogurt
¼ cup grated Parmigiano-Reggiano cheese
2 tablespoons lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated garlic
½ teaspoon Dijon mustard
5 cups chopped romaine lettuce
3 cups chopped radicchio
3 tablespoons thinly sliced fresh basil, plus more for garnish
1 ½ tablespoons chopped fresh tarragon
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
- Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
- Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.
Nutrition per serving (4 oz. salmon and 2 cups salad) Calories:300, Fat 13g, Carbohydrates 8g, Fiber 1g, Protein 35g, Sodium 575mg
Tip: Stage 5 early portion (2oz. salmon and 1 cup salad): Calories:150, Fat 6.5g, Carbohydrates 4g, Fiber 1g, Protein 17.5g. Sodium 288mg
Recipe adapted from: EatingWell.com, Quick and Easy Healthy Salmon Recipes. Liz Mervosh. June 19, 2020 https://www.eatingwell.com/recipe/280154/salmon-caesar-salad/.