BLT Salmon Salad with Cilantro Vinaigrette
I’m on a BLT kick these days. First it was the BLT flatbread and now it’s a BLT Salmon Salad with Cilantro Vinaigrette!!
Servings: 2 servings
Ingredients
For the Salad:
- 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
For the Vinaigrette:
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
For the Salad:
- 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.
Nutrition
Calories: 1046kcal | Carbohydrates: 18g | Protein: 32g | Fat: 97g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 63g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 1482mg | Potassium: 1640mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3221IU | Vitamin C: 42mg | Calcium: 153mg | Iron: 4mg