Grilled Salmon Caesar Salad

• 5 ounces salmon
• egg
• 6 tablespoons fresh lime juice
• 2 small garlic cloves, minced
• 14 cup extra virgin olive oil
• 34 cup light olive oil
• 24 slices French bread, thin, brushed with olive oil
• 2 -3 heads romaine lettuce, cut in 2 inch strips
• 12 cup fresh-grated parmesan cheese, divided
• 4 ounces lox, sliced very thin (cold-smoked salmon)
• 1 tablespoon minced fresh chives
• fresh ground pepper

1. Build charcoal fire on one side of covered grill.
2. When coals ash over, place salmon (skin-side-down) on area opposite the fire.
3. Close lid, top vents open, and cook 45 minutes.
4. Remove and cool.
5. Place egg in a small pan with cold water covering.
6. Bring to boil, reduce heat and simmer 1 minute.
7. Peel and place in food processor with smoked salmon, lime juice, and garlic.
8. Process until smooth, while slowly adding oils.
9. Place bread slices on a cookie sheet.
10. Bake at 350 degrees about 10 minutes or golden brown.
11. Toss romaine in bowl with some of dressing and 1/3 cup Parmesan to coat well.
12. Divide about 8 salad plates.
13. Sprinkle remaining Parmesan on top.
14. Place the cold-smoked salmon on the croutons, sprinkling some chives.
15. Arrange three salmon croutes on each plate.
16. Garnish with freshly ground pepper.

salmon, egg, lime juice, garlic, extra virgin olive oil, light olive oil, bread, parmesan cheese, lox, fresh chives, fresh ground pepper

Taken from www.food.com/recipe/grilled-salmon-caesar-salad-243161 (may not work)