CAESAR SALAD DRESSING: Whisk together all of the ingredients and pour over torn pieces of romaine lettuce and toss. Garnish with croutons, bacon bits and freshly grated Parmesan cheese. Serve immediately topped with grilled salmon.
GRILLED SALMON: Preheat an outdoor grill on medium-high heat.
Rinse salmon under cold water and pat dry. Cut a piece of heavy-duty foil long and wide enough to fit the salmon. Position foil on a large baking sheet. Place salmon flesh side up, on top of foil. Fold edges around salmon. Remove all pin bones with pliers or tweezers. Season with Dan's Sweet & Spicy rub or your favorite dry rub.
Grill salmon for 15-20 minutes (depending on thickness of your fillet) with the lid closed or until salmon flakes easily. Slice and serve over Lynne's Caesar Salad, Enjoy!
Alternate Cooking Methods: Cook salmon skin side down (no need to turn) on an outdoor grill sprayed with non-stick spray if you do not want to use aluminum foil. (Although, foil makes clean-up a breeze.) or Bake in a 425 degrees oven for 15-20 minutes or until fish flakes easily and is still moist. (Do not over-cook)