Recipe: Southwestern Salmon Caesar Salad

Caesar Salad is a classic. It’s one of those timeless foods that will never fall out of favor. It’s simple and delicious. But sometimes it’s nice to make a Caesar Salad with a little twist- add some personality. Traditional Caesar can be a little Plain Jane after all.

Southwestern Salmon Caesar Salad is Caesar Salad with a little spunk and spice.

Homemade Caesar Dressing is the best, but unfortunately it’s not very figure friendly. This recipe is based off of a Cooking Light Recipe, so the fat and calories in the dressing is toned down a bit, but it still should be used sparingly if you are watching your waistline.

Salmon is a great addition to any salad and is loaded with the omega-3′s that apparently we all are in desperate need of. Use either wild salmon or farm-raised. I personally like the milder taste of farm-raised, especially if the fish isn’t extremely fresh. When I cook salmon I usually cook it with the skin on. Once cooked, the skin removes easily and oftentimes you can just peel it off the cooked salmon in one piece.

Southwestern Salmon Caesar Salad

Dressing

• 1/4 cup light mayo
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fat-free buttermilk
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 anchovy fillets, chopped

Salad

• 4 salmon fillets (6-ounce)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder
• salt and pepper
• olive oil
• 8 cups chopped Romaine lettuce
• 1 cup frozen corn kernels, cooked
• 1/2 cup canned black beans, rinsed and drained
• 1 Roma tomato, diced
• 2 tablespoons chopped cilantro
• 1 teaspoon minced chipotle chili in adobo sauce
• salt
• chipotle cheddar tortilla strips

1. To make dressing, combine all dressing ingredients in a mini food processor or blender. Pulse until well blended. Cover and chill at least 1 hour.
2. For fish, sprinkle fish with paprika, chipotle chili powder, salt and pepper, and drizzle with olive oil.
3. Heat a grill pan or nonstick skillet over medium-high heat. Add fish spiced side down and cook 4 minutes. Turn fish over and continue to cook another 4 minutes, or until done.
4. In a medium bowl, combine corn kernels, black beans, diced tomato, cilantro, and chipotle pepper in adobo sauce. Season to taste with salt.
5. Mix together lettuce and corn mixture in a large bowl. Drizzle with dressing, place salmon on top, and sprinkle with tortilla strips.

Yield: 4 main course servings

Adapted from Cooking Light May 2008