We tend toward a plant-based diet, using seafood and poultry mostly as flavorings. This half portion of salmon on a large bed of lettuce was more than enough to fill us on this summer evening.
(With braces on for more than a year and very few salads during that time, you can imagine how good this tasted to me.)
1 cup Vegenaise (a more healthful version of mayonnaise, but of course you could use mayo)
2 Tbsp red cider vinegar
2 cloves garlic, minced
1 tsp Wax Orchards Fruit Sweet
1 tsp dry mustard
1/2 tsp salt
Freshly ground pepper to taste
1 portion of salmon
1/2 Tbsp olive oil
Mrs. Dash Table Blend
Grated Parmesan cheese (I’ve used Monterrey Jack, as well)
1. To make creamy garlic dressing, combine first seven ingredients in a small bowl and whisk until smooth. Chill in refrigerator for at least one hour.
2. Meanwhile, heat olive oil in skillet over medium heat. Season salmon with garlic salt and Mrs. Dash seasoning. Saute in skillet until done, 5-8 minutes on each side.
3. While salmon cooks, cut Romaine lettuce, enough for two people, into 3/4″ pieces crosswise.
4. In a salad bowl, toss lettuce with dressing. Store excess dressing in a covered container in the refrigerator.
5.Transfer lettuce to dinner plates; top with cooked salmon and sprinkle with cheese. Arrange tomatoes, olives and croutons on the side. Serve while salmon is still warm.
Makes 2 generous servings.