09/01/2022
“BLTS” Salad with Vinaigrette Dressing | Serves 2
SALAD
2 4-ounce pieces California King Salmon
2 teaspoons oil
3 cups mixed salad greens
1½ cups tomato, large dice
½ cup cucumber, sliced
4-5 slices bacon, cooked and roughly chopped
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.
DRESSING
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
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.
In a large bowl, toss salad greens with vinaigrette and remaining ingredients. Top with California King Salmon and enjoy.