Preparation

1. Rinse salmon fillets with cold water and pat dry. Rub about 1/4 teaspoon of olive oil onto the flesh side of each fillet and season with salt and pepper.
2. Grill the fish, seasoned side down for a few minutes over medium high heat on a well-oiled grill or grill pan, turn to finish cooking for a few more minutes - the time depends on the thickness of the fillets, but the fish is done when the flesh is opaque rather than shiny/raw-looking. Or broil, seasoned side up for a few (about 5-6) minutes. Fish cooks very quickly and you want to avoid over-cooking it. Allow it to rest at room temperature until salad is assembled.
3. In a small bowl, combine the garlic, anchovy paste, Dijon mustard, worcestershire, tabasco and lemon juice. Whisk in the remaining 2 tablespoons of olive oil in a slow, steady stream. Taste the dressing and adjust seasoning with salt and ground black pepper as desired.
4. In a large bowl, place the romaine. Drizzle with the dressing and toss gently to coat the leaves. Taste and adjust seasoning as desired.
5. Divide the salad amongst 4 serving plates. Sprinkle with the shaved Parmiggiano Reggiano cheese. Top each salad with one of the grilled salmon fillets and serve.