In a small mixing bowl add the garlic, anchovy (optional), dijon, Worcestershire and lemon juice. Using a whisk, slowly stream in the EVO and add the parmesan cheese. Lightly salt and pepper to taste. Set aside.
Wash the Salmon and pat dry with paper towels. Season with salt and pepper. Set aside.
In a large non-stick pan heat the grapeseed oil on medium until hot. Add the fillets, skin side down, and cook 6-8 minutes on the first side. Turn and cook 3 minutes or until desired doneness. Remove from heat.
In a large bowl, combine the kale and romaine and enough dressing to coat and toss.
Transfer the 1 Salmon Fillet to a dry cutting board and using a fork, flake the fillet into bite-sized pieces, discard the skin. Add to the salad.
Top with the second fillet and sprinkle with the remaining parmesan shavings.
