- 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños, drained well (reserve liquid for another use)
- 2 Cups cooked Salmon, flaked and chopped
- 1/2 Cup prepared Caesar salad dressing
- Juice of 1 small Lime
- 1/4 tsp Ground red pepper
- Salt and freshly ground black pepper, as desired
- 16 Romaine lettuce leaves, cleaned and trimmed
- 1/3 Cup Parmesan cheese, freshly shredded
- 1/4 Cup Coasted garlic Caesar flavored sliced almonds (or plain sliced almonds, lightly toasted)
Place salmon and well-drained tomatoes and jalapeños in a mixing bowl. Whisk salad dressing with lime juice and ground red pepper, mixing well. Add to salmon, tossing to blend well. Season as desired with salt and black pepper. Fill each romaine leaf with the salmon/tomato mixture. Top with cheese shreds and almonds, dividing equally. May be garnished with fresh lime slices, if desired.
Note: This Caesar-salad influenced dish may be eaten out of hand (serve with plenty of napkins), or placed on a plate and eaten with a knife and fork. The lime juice provides a wonderful fresh flavor boost to the prepared dressing, the tomatoes and jalepenos provide color as well as flavor and nutrition, and the almonds provide an interesting textural element (vs. the more traditional croutons) to the lush taste of the salmon. Since Caesar salad was born in Tijuana, Mexico, this dish is a tribute to that fact!