1. Stir together 3 tablespoons marinade, Parmesan, water, fish sauce, and garlic in a small bowl to make dressing. Season with salt and pepper to taste and set aside.
2. Brush romaine halves and polenta rounds all over with oil, season with salt and pepper to taste, and transfer to a baking sheet. Brush salmon all over with remaining 1 tablespoon marinade and add to baking sheet.
3. Heat grill to medium-high, then clean and oil grates. Grill polenta and salmon until polenta is well marked and salmon is cooked through, about 4 minutes per side for both. Transfer to a clean baking sheet. Grill romaine until lightly charred, about 2 minutes per side and transfer to baking sheet.
4. To serve, slice romaine in half lengthwise and arrange on a platter. Cut polenta slices into quarters and scatter over romaine along with cucumber. Top with salmon, drizzle with dressing, and serve with extra Parmesan.
Source: Hannaford fresh Magazine, July - August 2018