Blackened Salmon on Greek Yogurt Caesar Salad

My youngest son and I took my daughter back to college this weekend.  It is with both happiness for her progress and growth as an individual and a twinge of sadness as your children leave the nest.  I am sure other  parents know exactly what I am feeling.

Oh about the food.  My daughter goes to U of M in Ann Arbor.  This is very close to my in-laws.  So we spent the night with my in-laws which means eating to much pizza at Ruggero’s in Flint.  It is some of the best pizza anywhere, and as most of you know, I am from Chicago.  Don’t tell anyone I wrote this, please.  We also had lunch at Zingerman’s on our way back home.  The sandwiches are wonderful and enormous.

So I wanted something healthy and light for dinner.  I made a piece of blackened salmon and tried my first attempt at a Caesar dressing using Greek Yogurt.  I adapted a recipe I found on line from Jamie Oliver.  You have heard my praises for Greek Yogurt as a substitute to make dishes healthier.  The strength of the ingredients really makes this recipe work and the Greek Yogurt adds the texture.

Recipe
Blackened Salmon on Greek Yogurt Caesar Salad:

1. For the blackened salmon, heat iron skillet on medium high heat and add 2 tbsp of olive oil
2. In a small bowl, mix 1 tbsp each Old Bay Seasoning and Paprika and 1 tsp each garlic powder and cayenne pepper; apply to one side of the salmon
3. Grill salmon spiced side down for 3 minutes and finish for 8 minutes in a 350 degree oven
4. For the salad, dice 1 head of romaine lettuce and let rest in a bowl
5. In a small bowl, combine 2/3 cup of Greek yogurt, 2 spoonfuls of minced garlic, 2 – 3 oz of anchovy paste, 4 tbsp each of olive oil and lemon juice and 4 tsp of Worcestershire sauce, whisk well
6. Dress the salad and top with pepper and shredded Parmesan cheese and top with the blackened salmon.