BLT Salmon Salad
Serves 2 | Recipe by Chef Laura Kenny, Real Food Catering
Instructions
Vinaigrette
To make basil puree, place chopped basil in a blender with ½ cup oil and blend until smooth (or finely chop basil and mix with oil by hand). In a small bowl, combine 2 tablespoons basil puree with remaining ingredients. Season to taste with salt and pepper.
The Salad
Heat oil in a medium sauté pan. Season salmon with salt and pepper and sear on non-skin side. When golden brown, flip fish and turn down heat. Continue cooking until desired doneness. Remove from pan and set aside.
In a large bowl, toss salad greens with vinaigrette and remaining ingredients. Top with California King Salmon and enjoy.
Ingredients
Salad - 2 4-ounce pieces California King Salmon
- 2 teaspoons oil
- 3 cups mixed salad greens
- 11½ cups tomato, large dice
- 2½ cup cucumber, sliced
- 4-5 slices bacon, cooked and roughly chopped
Vinaigrette - 2 cups basil, blanched in salted boiling water, chilled and chopped
- ½ cup plus 2 tablespoons olive oil
- 1 tablespoon parmesan cheese
- 1 tablespoon champagne vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
