Ingredients
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed
- 2 Tablespoons 2 Tablespoons olive, canola, peanut or grapeseed oil
- Seafood seasoning, to taste
- 4 4 Havarti cheese deli slices (approximately 2 oz. each)
- 2 2 light Caesar salad kits (7 to 8 oz. each)
- Fresh dill, for garnish
Servings:
Units:
Instructions
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 6 minutes for
- frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is nearly opaque throughout. Add Havarti slices to top of
- salmon portions; cover. Turn heat to low and cook for 1 to 2 minutes until cheese begins to melt. Remove from heat; keep warm.
- Prepare Caesar salad according to package directions. Portion salad onto 4 serving plates. Top each salad with salmon portion; garnish with
- dill.
- Variation: Substitute Pepper Jack cheese for Havarti cheese slices.
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