Easiest homemade Arepas and 10 other types

 "Caesared" Salmon Salad

Ingredients
2 large garlic cloves, divided

3 TBSP unsalted butter, cut into pieces

2 TBSP extra-virgin olive oil

(1-inch-thick) rustic white bread slices, torn into 1- to 2-inch pieces (4 cups)

½ Tsp plus a pinch of kosher salt, divided

2 lemons, divided

¾ cup mayonnaise

1 ounce Parmesan cheese, grated (about 1/4 cup)

2 Tsp Dijon mustard

1 Tsp anchovy paste (or 3 drained anchovy fillets, mashed into a paste)

½ Tsp black pepper, divided

1 (24-ounce, 1-inch-thick) skin-on center-cut salmon fillet

3 (5-ounce) heads Little Gem lettuce, leaves separated (about 8 cups)

Parmesan cheese, for garnish

Directions
Step 1
Grate 1 garlic clove, and place in a small microwavable bowl; add butter and oil. Cover with a paper towel, and microwave on high until butter is melted about 1 minute. Stir to combine. Place bread pieces in a large bowl, and drizzle with butter mixture; toss to coat. Sprinkle with a pinch of salt. Set aside.

Step 2
Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. While grill preheats, juice 1 lemon to equal 2 tablespoons juice; place juice in a small bowl. Grate the remaining garlic clove, and add lemon juice to a bowl. Whisk in mayonnaise, grated Parmesan, mustard, anchovy paste, and 1/4 teaspoon pepper until combined. Set aside 1/3 cup mayonnaise mixture for spreading over salmon; reserve the remaining mixture as serving dressing.

Step 3
Cut the remaining lemon in half crosswise. Sprinkle salmon with remaining 1/2 teaspoon salt. Spread reserved 1/3 cup mayonnaise mixture over salmon. Sprinkle with remaining 1/4 teaspoon pepper. Place salmon, skin side down, on oiled grates over the unlit side of the grill. Place lemon halves, cut sides down, on oiled grates over lit side of the grill. Grill, covered, until lemon halves are charred, salmon flakes easily, and a thermometer inserted in the thickest portion of fillet registers 125°F, 20 to 25 minutes, removing lemons from the grill after about 12 minutes. As lemon halves and salmon finish grilling, transfer to a baking sheet. Add bread pieces to grates over lit side of grill; grill, uncovered, turning often until browned and crisp, 5 to 8 minutes.

Step 4
Scatter lettuce leaves on a large platter. Using a fork, break off chunks of salmon from its skin, and arrange them over lettuce; discard salmon skin. Top with croutons and desired amount of dressing. Squeeze charred lemon halves over salad. Garnish with shaved Parmesan, if desired.

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