Serves 4 as a main course.
2 slices hearty whole wheat bread (½-inch thick)
5 tablespoons extra virgin olive oil
3 garlic cloves
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.