This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[1] => Array
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[title] => dressing, mayonnaise, fat free
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[quantity] => 0.25
[measure] => cup
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[method] =>
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[7d48fb75-6ea9-34a4-655e-a658cbba6be3] => Array
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[title] => cheese, parmesan, grated
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[quantity] => 0.25
[measure] => cup
[title_custom] => (1 ounce) fresh Parmesan cheese
[componentid] => 1
[method] => grated
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[d8b0bbcc-77b7-3f64-4da4-b9d65214a875] => Array
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[title] => buttermilk, low fat, 1%, cultured
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[quantity] => 2.00
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[title_custom] => fat-free buttermilk
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[quantity] => 2.00
[measure] => tablespoons
[title_custom] => fresh lemon juice
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[title] => water, tap
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[quantity] => 0.50
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[title_custom] => freshly ground black pepper
[componentid] => 1
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[504b6e78-9765-2e24-09f6-3dc1f8fb7c7b] => Array
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[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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[method] => minced
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[a3c71e76-d77e-0684-edc4-393010c1d67d] => Array
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[title] => anchovy, european, cnd w/olive oil, each
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[method] => drained, and chopped
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[title] => salt, table
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[title] => paprika
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[title_custom] => Spanish smoked paprika
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[title] => pepper, red or cayenne
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[title_custom] => Dash of ground red pepper
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[641f75b1-7419-85c4-659e-821e913f1906] => Array
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[title] => salmon, atlantic, wild, raw, fillet
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[quantity] => 4.00
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[title_custom] => (6-ounce) salmon fillets
[componentid] => 2
[method] => skinned
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[title] => cooking spray, 1/3 sec spray
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[title] => lettuce, romaine
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[title_custom] => torn romaine lettuce
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[583a4c71-0e1f-e6f4-8579-1fccbbe56c18] => Array
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[title] => corn, yellow, sweet, kernels, fresh
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Dressing:
-
1/4 cup fat-free mayonnaise
-
1/4 cup (1 ounce) fresh Parmesan cheese grated
-
2 tablespoons fat-free buttermilk
-
2 tablespoons fresh lemon juice
-
1 tbsp water
-
1/2 tsp freshly ground black pepper
-
1/2 tsp Dijon mustard
-
2 garlic cloves minced
-
2 canned anchovy fillets drained, and chopped
Salad:
-
1/2 tsp salt
-
1/2 tsp Spanish smoked paprika
-
Dash of ground red pepper
-
4 (6-ounce) salmon fillets skinned
-
Cooking spray
-
8 cups torn romaine lettuce
-
1 cup fresh corn kernels
-
1 cup garlic-flavored croutons
Recipe Method
1. To prepare
dressing, combine first 9 ingredients in a mini chopper or
blender;
pulse until well blended. Cover and chill 1 hour.
2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add fish, spiced side down, to pan; cook 4 minutes or until browned.
5. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
6. Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat.
7. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.
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