Salmon Cae­sar Salad

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

This main course was in­vented out of a need to serve my fam­ily a bal­anced meal when time was lim­ited. —Ann Bag­donas, An­ti­och, CA 4 salmon fil­lets (4 oz. each) 2 gar­lic cloves, minced 1/2 cup teriyaki sauce 1 pkg. (10 oz.) hearts of ro­maine salad mix ³/₄ cup fat-free creamy

Cae­sar salad dress­ing

2 Tbsp. grated Parme­san cheese 1/₄ cup sliv­ered al­monds, toasted

1. Rub salmon with gar­lic; place in a shal­low bowl. Add teriyaki sauce; turn salmon to coat. Let stand 10 min­utes.

2. Pre­heat grill or broiler. Place salmon on an oiled grill rack over high heat or in a greased 15x10x1-in. pan. Grill, cov­ered, or broil 3-4 in. from heat un­til fish just be­gins to flake eas­ily with a fork, 4-6 min­utes per side.

3. Toss salad mix with salad dress­ing; place on four plates. Top with salmon. Sprin­kle with cheese and al­monds.

PER SERV­ING 311 cal., 15g fat (3g sat. fat), 60mg chol., 928mg sod., 22g carb. (5g sug­ars, 3g fiber), 24g pro.

HEALTH TIP Sneak in an ex­tra serv­ing of fruit and veg­gies by ad­ding sliced fresh straw­ber­ries, or­ange seg­ments, blanched as­para­gus or chopped kale to the salad.

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