Ingredients
2 salmon fillets (1 pound each)3 cups cubed French bread1 tablespoon olive oil1/4 teaspoon garlic powder1 bunch romaine, torn2 cups small cherry tomatoesDRESSING:3 tablespoons olive oil2 tablespoons lemon juice4-1/2 teaspoons mayonnaise2-1/4 teaspoons sugar2 garlic cloves, minced1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon grated Parmesan cheese
Preparation
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool.
For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside.
Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.
