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