Fire-grilled Caesar Salad with Wild Alaskan Salmon

Lay the romaine halves, cut side up, on a large tray. Place the salmon fillets on the tray as well and surround with the additional vegetables and the bread slices. Combine the olive oil, herbs, salt and pepper and brush generously over all the items on the tray.

Heat your gas grill to medium high or get your coals nice and hot. Place the salmon on the grill and close the lid. Cook without turning for about 12 minutes. In the last 5 or 6 minutes of cooking time, add the asparagus, squash and any other vegetables to the grill. Cook the vegetables until tender but not mushy and the salmon until opaque throughout. Remove all the cooked ingredients to the tray.

Place the romaine halves and the baguette slices on the grill and cook the romaine for about 2 minutes, turning once, or until the edges of the romaine begin to lightly crisp. The baguette slices should be light golden.

To serve:
Place each wedge of romaine on a salad plate. Divide the vegetables, salmon and baguette amongst the plates. Drizzle each salad with Caesar dressing and top with the Parmigiano and sliced radishes. You may offer additional Parmigiano to your guests.