Thursday, July 10, 2014

Blackened Salmon Caesar Salad

This was a great low-calorie dinner, and we'll have it again sometime when Wayne has a business lunch.
Blackened Salmon Caesar Salad

2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon sugar
2 teaspoons salt

4 (4 ounce) skinless boned salmon fillets
2 heads romaine lettuce, cleaned, dried and torn
3/4 cup grated Parmesan cheese
1 cup Caesar salad dressing, or to taste
2 cups toasted croutons
lemon wedge (to garnish)

In a medium bowl, combine the first ten ingredients to make Blackening Seasoning

Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh. [Note: our family preferred a lighter hand than "coat thoroughly" so if you don't like spicy, don't use as much seasoning.]
Cook in a bit of butter/oil in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.

Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.

Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.

Grind black pepper over top if desired. Serve with additional dressing if needed.