BLT Salmon Salad with Cilantro Vinaigrette
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 6 cups baby arugula
- 1 cup cherry tomatoes (cut in half)
- 3-4 strips thick cut bacon (cooked to crispy and torn apart)
- 1 avocado (cut into pieces)
- 2 4-6 ounce salmon filets with skin
- 1 tablespoon of olive oil
- kosher salt and freshly cracked black pepper
- Fresh chives for garnish
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh cilantro leaves (stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
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Preparation
Step 1
For the Salad:
Step 2
Preheat a grill to medium. Drizzle the salmon with olive oil and season with kosher salt and freshly cracked black pepper.
Step 3
Grill the salmon, skin side down. Cook for 3 minutes and then flip and cook for 1-2 more until just cooked through. Transfer to a clean plate and set aside.
Step 4
In two medium bowls, add the arugula, tomatoes, bacon and avocados. Top with the grilled salmon and serve with the cilantro vinaigrette drizzled on top and sprinkled with chives
Step 5
For the Vinaigrette:
Step 6
Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Step 7
Taste and adjust salt and pepper as needed. Use immediately. Or refrigerate the vinaigrette for up to 5 days.
Step 8
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