Make the croutons first, the salmon second and finish making the salad.

To make the croutons:

1. Preheat oven to 350°F. Line baking sheet with foil and spray with cooking oil.
2. In a medium bowl, add bread cubes and drizzle oil overtop while tossing.
3. Add Parmesan cheese, salt and pepper and toss to coat.
4. Transfer to the baking sheet and spread to form a single layer.
5. Place in oven and bake for 10-12 minutes or until golden brown.
6. Remove from oven and allow to cool.

To make salmon:

1. Place oil in large sauté pan and place a piece of parchment paper in pan covering oil and heat to medium high.
2. Sprinkle blackened spice over both sides of salmon to coat.
3. Place salmon skin side down (if using skin on salmon) on top of parchment paper and cook for 5 minutes.
4. Turn salmon over and continue to cook for 3 minutes.
5. Remove from pan and set aside to cool to room temperature.

To make the salad and dressing:

1. Using a large mixing bowl, add the egg yolks, mustard, fish sauce and garlic and mix to combine.
2. Add lemon juice, salt, pepper and olive oil and mix well using a whisk.
3. Slowly drizzle the canola oil into mixture while whisking vigorously to allow oil to combine.
4. Add chopped romaine, Parmesan cheese and toss to incorporate dressing into lettuce.
5. Add croutons and then tear the salmon into 1/2 in chunks and top salad.

Serve immediately. Dressed salad will not stand to be refrigerated after.