Prepare Caesar Salad Dressing: Put 1/2 small clove garlic and 1/8 teaspoon slat in a medium bowl and mash with the back of a spoon to form a paste. Add 2 tablespoon lemon juice, 1 tablespoon reduced-fat mayonnaise, 1 teaspoon Dijon mustard, 3/4 teaspoon anchovy paste or to taste and 1/4 teaspoon freshly ground pepper, whisk to combine. Slowly drizzle in 4 teaspoons extra-virgin olive oil, whisking constantly, Add 2 tablespoon grated Asiago cheese and whisk to combine (1/2 cup)
Cook salmon 3-6 minutes, turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked 3-6 more minutes. Add romaine and croutons to the dressing and toss to coat. Divide salad between 2 plates, top with the salmon and Asiago.
Shrimp Variation. substitute shrimp for the salmon, heat 1 teaspoon olive oil over medium high heat. Add shrimp in a single layer and cook, turning once until pink and curled about 2 minutes per side,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 109 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 67.3mg||21 %|
|Sodium 151.6mg||5 %|
|Potassium 579.7mg||15 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.8g|
|Protein 26.8g||38 %|
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Calories per serving: 266
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