Grilled Salmon Caesar Salad

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Ingredients

3 cups French bread (about 1/2 of a baguette), cut into bite-size pieces
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, put through a press
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 teaspoon anchovy paste
1/4 cup parmesan cheese, grated
Salt and pepper to taste
Four 5-to 6-ounce salmon fillets, boneless and skinless
1 to 2 tablespoons grapeseed or canola oil
Salt and pepper to taste
1 head romaine lettuce, cut into bite-size pieces, washed and spun dry if necessary
3/4 cup parmesan cheese, grated

1
Preheat the oven to 350°.
2
Place the cubed bread on a sheet tray, toss with the olive oil, and season with salt and pepper to taste.
3
Bake for 10 to 12 minutes, or until light golden brown around the edges. Allow to cool.
4
While the croutons are baking, prepare the dressing. In a medium-size bowl, whisk together the mayonnaise, Dijon mustard, olive oil, lemon juice, garlic, Worcestershire sauce, Tabasco, parmesan and anchovy paste. Season with salt and pepper to taste. Note: This will make more than you need, so save the extra for another time.
5
To prepare the salmon, heat a gas or charcoal grill over medium-high heat. You can also use an indoor grill pan.
6
Brush both sides of the salmon with the oil, and season with salt and pepper to taste. Grill the salmon, presentation side down, until well-marked, 3 to 4 minutes. Flip and repeat. Continue to cook the salmon until it reaches a medium doneness, 130° on a meat thermometer.
7
To assemble the dish, toss together the romaine lettuce, croutons and 1/2 cup of the cheese in a salad bowl. Pour just enough dressing over the salad to coat the greens and toss well. Taste the greens and add more dressing if necessary.
8
Plate up the salad, sprinkle with the remaining parmesan cheese and top with the grilled salmon.