Salmon on a cedar plank with Caesar salad

Ingredients:

• 4 salmon steaks with skin, 170 g each (center piece)
• 0.5 cup freshly grated Parmesan cheese + extra for grating on top
• 4 thick slices of country bread
• 2 romaine lettuce hearts, halved lengthwise
• 1 package (340 g) cherry tomatoes on the vine
• 2 avocados, cut in half
• 0.5 cup mayonnaise
• 1 tbsp Worcestershire sauce
• 2 tsp anchovy paste
• 2 teaspoons Dijon mustard
• 1 clove of garlic, grated
• Juice of 1 lemon
• 0.5 cup fresh parsley leaves, chopped
• Vegetable oil to lubricate the cedar planks
• Special equipment: 2 cedar boards measuring 13.5 x 27.5 cm.

Preparation:

1. Soak two 5 x 11-inch cedar planks in water in a large bowl for 30 minutes to prevent them from burning on the grill.
2. Preheat the grill to indirect medium heat (on a gas grill, leave one or two burners on low or off; on a charcoal grill, rake all the coals to one side).
3. In a medium bowl, combine the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Transfer 2 tablespoons of the dressing to a small bowl, cover the remaining dressing, and refrigerate.
4. Pat the cedar planks dry with paper towels and brush each side with a thin layer of vegetable oil, making sure to coat the entire surface evenly. Place 2 salmon fillets on each plank and coat evenly with 2 tablespoons of the dressing. Sprinkle with Parmesan cheese and season generously with salt and pepper.
5. Place the cedar planks over indirect heat, cover the grill, and cook until the salmon is cooked through and the cheese is melted, about 8 minutes, depending on the thickness of the fish. Using tongs, transfer the cedar planks and salmon to a baking sheet. Set aside.
6. Place the bread, lettuce wedges, tomatoes stem-side up, and pitted avocado cut-side down over direct grill heat. Grill, turning the bread and lettuce leaves once, until lightly charred, 5-7 minutes; transfer the finished ingredients to a large serving platter.
7. Using a spatula, transfer the fish to the salad. Drizzle with the prepared dressing and sprinkle with parsley. Use a vegetable peeler to shave some Parmesan cheese over the top.