Southwest Salmon Caesar

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 fillet anchovy canned drained chopped
• 0.5 teaspoon dijon mustard 
• 2 tablespoons buttermilk fat-free
• 0.3 cup mayonnaise fat-free
• 1 cup corn kernels fresh
• 1 cup garlic-flavored croutons 
• 2  garlic cloves minced
• 1 Dash ground pepper red
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon paprika 
• 0.5 teaspoon paprika smoked spanish
• 1 ounce parmesan cheese fresh grated
• 8 cups torn romaine lettuce 
• 24 ounce salmon fillet 
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• blender

Directions

1. To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add fish, spiced side down, to pan; cook 4 minutes or until browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Combine lettuce, corn, and croutons in a large bowl.
6. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.