Grilled salmon Caesar salad

1/2 cup plain fat free yogurt

1/2 cup freshly grated Parmesan cheese

2 Tbsp Dijon mustard

2 Tbsp fresh lemon juice

1/2 tsp freshly ground black pepper

1/4 tsp salt

1/2 tsp Worcestershire sauce

2 garlic cloves, minced

1 lb salmon fillet

1/4 tsp salt

1/4 tsp freshly ground black pepper

Cooking spray

8 cup torn Romaine lettuce


Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 in thickness.  Cover with additional paper towels, let stand 5 min.  Scrape into food processor or blender using a rubber spatula.  Add cheese and next 6 ingredients; process until smooth.  Transfer yogurt mixture to a bowl, cover and chill 30 min.  Prepare grill.  Sprinkle skinned side of salmon with 1/4 tsp of salt and 1/4 tsp pepper.  Place fish, skin side down on grill rack coated with cooking spray.  Grill 8 min or until fish flakes easily with fork.  Remove and discard skin.  Break fish into large flakes with fork.  Place lettuce in a large bowl.  Drizzle with yogurt mixture, tossing to coat.  Place 2 cups lettuce mixture on 4 plates.  Top with 3 oz salmon and serve.


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