Preheat a grill to medium. Drizzle the salmon with olive oil and season with kosher salt and freshly cracked black pepper.
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.
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
For the Vinaigrette:
Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Use immediately. Or refrigerate the vinaigrette for up to 5 days.
Notes
You can also use Basil vinaigrette! Whatever sounds good that day.