Salmon Caesar Salad by cucinagirl

Serves 4 as a main course.

2 slices hearty whole wheat bread (½-inch thick)  
5 tablespoons extra virgin olive oil 
3 garlic cloves 
1 egg  
½ lemon, juiced 
4 drops Worcestershire sauce 
1/8 teaspoon kosher salt 
freshly ground black pepper, to taste 
½ cup freshly grated Parmesan cheese 
1 head romaine lettuce, washed and dried 

16oz salmon (2 - 8oz filets) 
Olive oil, for cooking

Heat oven to 350 degrees.

Cut bread slices into ½-inch cubes.  Whisk 2 tablespoons olive oil with 1 clove of garlic (pressed or finely minced).  In a large bowl, toss bread cubes with olive oil/garlic mixture.  Spread on a baking sheet and bake until golden brown, about 15 minutes.  (They should be firm on the outside but soft on the inside.)

Bring about 2 cups of water to a boil in a small saucepan. Add the egg and cook for 1 minute. Immediately transfer to a bowl of ice water to halt cooking.

Meanwhile, heat a small amount of olive oil in a skillet over medium heat.  Season salmon with salt and pepper.  Cook, skin side down, for about 5 minutes.  Flip, remove skin, and cook for an additional 5 minutes, or until the fish flakes easily with a fork.  (Cooking time will vary depending on the thickness of the salmon.)

In a blender, combine remaining 2 cloves garlic (peeled and roughly chopped), remaining 3 tablespoons of extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, egg, and ¼ cup of the parmesan.  Blend, starting low and gradually increasing speed.  Blend for 10 seconds at highest speed to fully immerse the dressing.

In a very large bowl, tear lettuce and toss with dressing.  Add the remaining parmesan. Toss gently to combine.

Divide salad onto 4 plates.  Top each with croutons and 4 ounces of salmon.  
Serve immediately.