BLT Salmon Salad

Serves 2  |  Recipe by Chef Laura Kenny, Real Food Catering



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.


  • 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
  • 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

Entrees, Salads
BLT, light, pan seared salmon, salad, summer