Salmon Caesar Salad

Ingredients

For the salad

• 1 pound salmon (or 2 cans salmon or 12 ounces smoked salmon)
• 1 cup croutons
• 1 cup cherry tomatoes, sliced in half
• 3 romaine hearts (or 1 large head romaine)
• ½ cup Parmesan cheese shavings
• Optional garnish: capers, fresh dill

For the Caesar dressing

• 1 medium garlic clove, minced or grated
• ¼ cup grated Parmesan cheese
• 2 tablespoons lemon juice (½ lemon)
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ tablespoon Dijon mustard
• 1 teaspoon anchovy paste or Worcestershire sauce (or omit)
• ¼ teaspoon each kosher salt and black pepper

Instructions

1. Cook the salmon using one of the following methods: Pan Seared, Broiled, Baked, Blackened, Grilled, or Poached (pictured). If using canned salmon, mix it with a drizzle of olive oil and salt and pepper to taste. 
2. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
3. Tear the romaine leaves into pieces (or chop them). Top each salad with croutons, cherry tomatoes, Parmesan cheese shavings, and dressing. If desired, add a sprinkle of drained capers or dill sprigs.