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STEELHEAD FILLETS WITH BABY CETTE (errl'atut SES KALE BLEND CAESAR SALAD 25 min 12 min £ Steelheads fillets drizzled with citrus juice, roasted and served with a light style of Caesar salad made with a no-fat, yogurt-based dressing. Ingredients Method 1/4 cup + 2 tbsp plain, no-fat yogurt 1 To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, 1 medium garlic clove, minced anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. 31/2 tsp lemon juice (divided) Season dressing with salt and pepper. Refrigerate dressing until needed below. 1 tsp red wine vinegar 1/2 tsp anchovy paste 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1/4 tsp Tabasco 1 tsp honey, or to taste Salt and freshly ground black pepper, to taste 2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through 2 (140 to 170 gram) steelhead filets 3. When fish is cooked, toss the baby kale blend, Parmesan cheese and 2 tsp orange juice croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, 5 cups packed baby kale blend (see Note) and serve with the salad Freshly grated Parmesan cheese, to taste Store-bought or homemade croutons, to taste (Optional) Lemon slices, for garnish Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe