Sensation Food Store

INGREDIENTS

1 head romaine lettuce torn
1 pound fresh salmon
Parmesan cheese shaved or grated to taste
1 avocado sliced
Marinade:
3 tablespoons BBQ sauce
2 tablespoons olive oil
Juice of 1/2 lemon
Dressing:
1/2 cup Greek yogurt (I used 2%)
2 cloves garlic minced
2 dashes Worcestershire sauce
1/2 tablespoon lemon juice
1/2 teaspoon olive oil
1/4 teaspoon anchovy paste (or to taste)
Salt & pepper to taste
INSTRUCTIONS

Add the salmon pieces to a large Ziploc bag, and pour the marinade ingredients over top. Gently move the salmon around the bag to coat it in the mixture. Place bag in the fridge for 30 minutes.
Meanwhile, make the dressing by adding the dressing ingredients to a small bowl and whisking them together thoroughly. Adjust ingredients to you liking if needed (e.g. add more lemon juice, anchovy, or salt & pepper). Set aside until needed.
Oil your grill's grate and preheat it to high heat. Reduce the heat to medium-high, and grill the salmon for about 5 minutes per side, or until it's cooked through.
Toss the lettuce with the dressing and parmesan cheese. Using a fork, break up the salmon into bite-size pieces. Top the salad with the salmon and avocado. Serve immediatel