• Toss lettuce, dressing, and croutons in a large bowl. Divide salad into 4 separate bowls or plates and top with salmon. Sprinkle with extra parmesan cheese if desired.

Caesar Dressing

• Put anchovies, garlic, egg yolk, dijon mustard, lemon juice, and water in a blender and process for about 30-40 seconds, until the mixture is smooth.
• With the blender still running, pour the olive oil in very slowly, so the dressing emulsifies. Pour until you have a consistency you like (you might want to taste it to determine if you're happy).
• Pour dressing in a bowl and stir in parmesan cheese and pepper. Keep in fridge until ready to use.

Garlic Croutons

• Pre-heat oven to 350 degrees and line a baking sheet with foil.
• Cut bread into roughly 1-inch cubes. Place in a medium bowl and toss with minced garlic, olive oil, salt, and pepper.
• Place bread cubes in a single layer on the prepared baking sheet.
• Bake for 15 minutes, rotating the pan about ½ way through baking, until croutons are crispy and turning golden.

Citrus Salmon

• In a medium bowl, stir together orange juice, lemon juice, minced garlic, extra-virgin olive oil, salt, and pepper.
• Place salmon in a large Ziplock bag and pour citrus mixture in it. Make sure the salmon is covered in the juices and stick the bag in the fridge for at least 45 minutes.
• Lightly coat grill grates or grill pan (or regular frying pan) with olive oil. Grill salmon over medium heat for about 4 minutes. Turn over and grill for another 3-4 minutes, until salmon is cooked through and flaky.