Seattle Caesar Salad

• 1/2 cups Light Olive Oil
• 8 cloves Garlic, Minced, Divided
• 2 Tablespoons Lemon Juice, Freshly Squeezed
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 3 Tablespoons Light Olive Oil, Divided
• 4 pieces Salmon Filet (6 Ounces Each)
• 1 head Large Romaine Lettuce, Chopped
• 1/2 cups Parmesan Cheese, Grated
• 2 cups Salad Croutons
• Salt And Pepper, to taste

1. In a jar combine 1/2 cup olive oil, 4 cloves of minced garlic, the lemon juice, Worcestershire sauce, and the Dijon mustard. Season with salt and pepper to taste. Shake well and set aside.
2. Heat a saute pan with 2 tablespoons of olive oil over medium heat.
3. Mix the remaining tablespoon of olive oil with the remaining 4 cloves of minced garlic and rub it over the salmon fillets. Evenly sprinkle salmon with salt and pepper. Place salmon fillets in hot pan and cook until you see that the salmon has cooked halfway through, roughly 5-7 minutes depending on how thick your filet is and how well done you like your salmon. You'll notice a change in the color of the fish up the side of the fillet. Flip the fish over and finish cooking for another 2-3 minutes. Remove salmon from pan and set aside to cool slightly.
4. In a large mixing bowl place the lettuce, cheese, and croutons. Toss with enough dressing to evenly coat the lettuce. Divide the salad between 4 plates and top each with a salmon filet.
5. Enjoy!

light olive oil, garlic, lemon juice, worcestershire sauce, dijon mustard, light olive oil, salmon filet, romaine lettuce, parmesan cheese, salad croutons, salt

Taken from tastykitchen.com/recipes/salads/seattle-caesar-salad/ (may not work)