Salmon (or tofu) Caesar Salad
KCal: 291, Protein: 35g, Fat: 13g, Carbs: 8g
20 minutes
4 Servings
Simple, delicious, and healthier than the original. We LOVE this salad.
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon, divided
½ cup buttermilk*
¼ cup nonfat 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 (or 3/4 tbsp dried tarragon)
*If you can't find buttermilk, just place a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Then, add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes and then use as much as your recipe calls for.
STEP 1
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.
STEP 2
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.
STEP 3
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.