You can make this salad with leftover cedar planked salmon or just simply pop the salmon under the broiler. Perfect for dinner during warmer months or for a nice lunch.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings
1 small shallot, finely chopped
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
½ cup olive oil
4 strips bacon, cooked
1 cup cherry tomatoes, halved or quartered
1 avocado, cut into chunks
4 ounces blue cheese, crumbled
8 cups mixed greens
1 pound salmon fillet
2 teaspoons olive oil
1 teaspoon Fire & Flavor’s Seafood Rub
Combine dressing ingredients in a small jar, season with salt and freshly ground black pepper. Secure lid and shake well. Place eggs in a medium saucepan and cover with cold water so that it measures an inch above eggs. Bring water to a boil, cover, and remove pot from heat. Let sit for 6 minutes, drain, and cover with ice water.
Heat broiler. Place salmon on foil lined baking sheet. Drizzle salmon with oil and toss to coat. Sprinkle with Seafood Rub and broil until cooked through, but still slightly translucent in the center, 5-7 minutes.
Peel eggs under running water and cut in quarters. Arrange greens on 4 plates, top with eggs, crumbled bacon, tomatoes, avocado, and cheese. Flake salmon with fork and arrange over salad. Serve with dressing on the side.