1 large clove garlic, peeled
1/3 cup canned fat-free chicken broth
2 tablespoons extra virgin olive oil
1 T fresh lemon juice
2 t Worcestshire sauce
1 t prepared honey mustard
1/2 t anchovy paste (optional)
1/4 t each salt and freshly ground black pepper
1 small head (10 to 12 ounces) romaine lettuce
1 salmon fillet with skin (bones removed)
1 T prepared honey mustard
1 t fresh lemon juice
4 slices Vienna bread or 8 slices Italian bread (6 ounces)
garlic-flavored or olive oil cooking spray
2 ounces parmigiano-reggiano cheese
freshly ground pepper to taste
For dressing, mince garlic, add remaining ingredients; mix until well combined. (Dressing may be refrigerated for up to three days).
For salad, separate lettuce into leaves, wash and dry. (Lettuce leaves may be wrapped in towel and refrigerated up to 2 hours before serving).
Using 2 tablespoons of Alder wood chips set up smoker on stovetop. Place salmon skin side down on rack of smoker. Combine honey mustard and lemon juice; brush over salmon. Smoke
For about 20 to 24 minutes. Remove from heat and let cool in smoker.
Cut bread into cubes. Spray sauté pan with cooking spray, and heat. Place bread in pan and lightly spray with the cooking spray. Sauté until brown. Set aside to cool.
Place 2 outer lettuce leaves on each of four dinner plates. Transfer remaining lettuce leaves to a large bowl, breaking any large leaves into pieces. Put bread cubes into lettuce, and toss. Add dressing and toss again. Arrange on lettuce-lined plates.
Cut or break salmon into chunks, discard skin. Arrange salmon over lettuce mixture and sprinkle grated Parmesan cheese over the salads. Sprinkle generously with pepper and a touch of paprika. (Serves 4.)