Caesar Salad With Blackened Salmon

• 2 heads romaine lettuce
• 1/4 cup canola or other vegetable oil
• 4 (7-ounce) salmon fillets with skin
• 1-2 tablespoons blackening or Creole spice
• 1/4 cup grated Parmesan
• 3 cups 1/2-inch cubes baguette
• 1/4 cup extra virgin olive oil
• 2 tablespoons grated Parmesan
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg yolk
• 3 tablespoons freshly squeezed lemon juice, (from 1 medium lemon, Meyer preferred)
• 1/2 cup extra virgin olive oil
• 1/2 cup canola or other vegetable oil
• 2 1/2 tablespoons Dijon mustard
• 1 tablespoon anchovy paste or mashed anchovies
• 2 tablespoons worcestershire sauce
• 1/8 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan

1. Preheat the oven to 350 degrees F.
2. In a large bowl, toss the baguette cubes with the oil and spread in a single layer on a baking sheet.
3. Bake, shaking the pan occasionally, for about 7 minutes.
4. Add the Parmesan, garlic, thyme, salt, and pepper and toss with the bread cubes.
5. Bake for another 6 minutes, or until the bread is golden.
6. Set aside.

canola, salmon, blackening, parmesan, baguette, extra virgin olive oil, parmesan, garlic, thyme, kosher salt, freshly ground pepper, egg yolk, freshly squeezed lemon juice, extra virgin olive oil, vegetable oil, mustard, anchovy, worcestershire sauce, hot sauce, kosher salt, freshly ground black pepper, parmesan

Taken from www.foodrepublic.com/recipes/caesar-salad-with-blackened-salmon-recipe/ (may not work)