Perhaps it’s the constant heat here in Malaysia or perhaps I simply have had enough with cleaning dishes piled high but recently I have come around to a nice salmon salad for dinner. For one, it’s easy to throw together after a long day. No slow cooking, hours-long roasting or labor-intensive side dishes. Just one plate of food with everything I need-protein, veggies and of course, bacon.
This salmon salad combines some of the most delicious flavors. A perfectly seared salmon fillet with crispy skin sitting atop a bed of hearty butterhead lettuce, with pan-roasted cherry tomatoes, crunchy shallots, soft avocado and salty bacon. Tossed with a sweet and spicy honey mustard vinaigrette and I am in salad nirvana. Although it seems like a light meal, it is surprisingly satisfying. Serve with some good homemade bread and french butter, you’ve got yourself one delicious lunch or dinner.
Crispy skinned salmon salad with roasted cherry tomatoes, bacon, sliced avocado and shallots and dressed in a spicy honey mustard dressing. #salmon #salad #bacon #avocado #healthyrecipes #lunch #dinner
2 boneless salmon fillets with skin on
1 ripe avocado (sliced)
2–3 shallots (thinly sliced)
4–6 strips of bacon
1–2 large heads of butterhead lettuce or any other salad greens that you prefer
1–2 dozen cherry tomatoes
1–2 tbsp olive oil
1 garlic clove
1 tsp honey
1 tsp hot English mustard
1/2 tsp fresh thyme leaves (chopped)
1 1/2 tbsp rice vinegar
1 1/2 tbsp extra virgin olive oil
salt and pepper to taste
Remove salmon from the packaging. Lightly salt on both sides with sea salt. Place skin side up on a plate lined with paper towels and refrigerate for an hour or so. The salt will not only season the fish but also draw out the moisture providing a crispy skin to the salmon.
In the meantime, while salmon is in the fridge, wash and dry cherry tomatoes. Preheat oven to 230 C / 450 F. Place bacon strips on one half of the baking tray and place cherry tomatoes on the other half. Bake in the oven for 15-20 minutes or until bacon is crisp and cherry tomatoes are roasted. Once cooked to your liking, remove from oven and let cool. Lightly season tomatoes with salt and black pepper.
Wash and dry lettuce. Tear or cut into bite-sized pieces (nothing too big or too small). I usually cut off the base then cut the remaining head into 2-3 sections. I find this size of lettuce leaf is best for salad fork grabbing.
Make the dressing. Using the side of your knife, crush the garlic clove and add to a small mixing bowl. Add vinegar, honey, mustard and thyme leaves. Let sit for 5-10 minutes to let everything infuse together. Season with salt and pepper to taste then whisk in 1 1/2 tbsp of extra virgin olive oil. Make sure you give it one last whisk before pouring it on the salad just to make sure everything is evenly mixed.
How to cook the salmon
Add 1-2 tbsp of olive oil or any other cooking oil you prefer to a frying pan. Heat on medium-high heat until oil is hot and no longer viscous.
Add salmon fillets, skin side down into oil (you should hear an impressive sizzle). Cover and cook on this heat for 3 minutes. After 3 minutes, flip over and cook on the other side uncovered for 2-3 minutes. You don’t want to cover it when the fillet is frying skin side up because you could risk losing crunch in the skin. Salmon fillet should be done when you press it in the thickest part of the fillet and it gives push back/ bounce. Remove from heat and let sit for 2-3 minutes.
Divide lettuce amongst plates. Sprinkle roasted tomatoes atop of salad green, along with some sliced shallots and avocado.
Cut bacon into 1 inch / 2 cm long strips and sprinkle atop of vegetables.
Drizzle with honey mustard vinaigrette and place a salmon fillet in the center.
Serve with a good loaf of crusty bread and a crisp white wine for a light and delicious lunch or dinner.
- Category: Main, Salad, Lunch, Dinner
- Method: pan fried, roasting
- Cuisine: Western
Keywords: salad, salmon, bacon, avocado, honey, mustard, lunch, dinner, healthy, lettuce, tomatoes