Ingredients
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2 tablespoons paprika
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2 teaspoons onion powder
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2 teaspoons garlic powder
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1 teaspoon cayenne
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1 teaspoon white pepper
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1 teaspoon black pepper
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1 teaspoon thyme
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1 teaspoon oregano
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1/2 teaspoon sugar
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2 teaspoons salt
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4 (4 ounce) skinless boned salmon fillets
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nonstick cooking spray (see note)
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2 heads romaine lettuce, cleaned, dried and torn
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1 cup caesar salad dressing (to taste)
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3/4 cup grated parmesan cheese
Instructions
- Combine seasonings in a medium bowl.
- Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
- Spray both sides thoroughly with non-stick vegetable spray after coating.
- Cook 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.
- Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.