Ingredients

The following ingredients have 2 Servings
  • 1 big or 2 small cloves of garlic (minced)
  • 1 tsp anchovy paste
  • 2 tsp Dijon mustard
  • 2 tbsp of lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup of non fat Greek yogurt
  • Salt and pepper to taste
  • 2 slices sourdough bread
  • 1 fat clove of garlic
  • 1 tsp of olive oil
  • 1/2 lb of cooked Wild King Salmon (check out the end of this video to learn a quick technique for simply broiled salmon.)
  • 2 hearts of romaine lettuce (chopped up)
  • 1 bulb of fennel (thinly sliced)
  • 1 to mato (diced)
  • 1/2 bunch of skinny asparagus spears (tough ends removed)
  • 1 tbsp Parmesan cheese

Instruction

  • DressingCombine garlic, anchovy paste, mustard, lemon juice, and Worcestershire sauce in a small bowl.
  • Stir in yogurt and season with salt and pepper.
  • Makes cup. (You wont need all the dressing for this salad)
  • Quick CroutonsPop bread into the toaster and toast. Remove hot toast and rub each piece with the garlic clove (the garlic will melt right into the bread).
  • Salmon Caesar SaladDrizzle each piece with half a teaspoon of olive oil and then cut into bite size pieces.
  • Combine lettuce, fennel, tomato, and asparagus. Gently toss with cup of Caesar dressing and then divide salad onto two plates.
  • Sprinkle with Parmesan cheese and top with Quick Croutons and Salmon enjoy!!
  • Serves 2.