Surrounded by amazing food year-round, the Bay Area can be a bit spendy depending where you shop. Wild salmon is in season and I was determined to try the following recipe from the SF Chronicle. I can buy incredible salmon at my favorite upscale neighborhood market for about $30 a pound--or I can go to Berkeley's Tokyo Fish Market and get it for $20.
I love this shop because they also have great wine prices, although a limited selection, outstanding sakes, soy sauce and 15 lb. bags of rice. The girls love their Yam Yam cookies, butter cookies that come with chocolate frosting for dipping.
The dinner was a hit, especially good on a warm evening like we had last night. Now the temp's back to its seasonal spring normal, highs in the 60s, so I'll probably make pasta or something tonight.
Grilled Salmon BLT Salad
Serves 4 to 6
A creamy garlic dressing punches up this deconstructed salmon BLT. This is a great use for a leftover filet of grilled salmon. The dressing can be made ahead of time, and the whole salad can be assembled while the bacon cooks. Use smaller grape tomatoes, which will be sweeter at this time of year.
- The dressing
- 6 tablespoons mayonnaise
- 3 tablespoons buttermilk
- 2 teaspoons red wine vinegar
- 1 teaspoon minced garlic
- -- Kosher salt and ground black pepper, to taste
- The salad
- 6 slices thick-cut bacon
- 2 to 3 romaine hearts, bottom core removed and leaves left whole
- 1 cup halved cherry or grape tomatoes
- 1 avocado, pitted and diced, optional
- 1 pound fresh wild salmon fillets, skin on
Instructions: Preheat the oven to 325° and prepare a grill for high heat cooking.
To make the dressing, whisk the mayonnaise, buttermilk, vinegar and garlic in a small bowl. Season to taste with salt and pepper and set aside.
Place the bacon slices on a foil-lined rimmed baking sheet, and bake about 25 minutes, flipping the slices once halfway through cooking. Drain on paper towels and break each slice in half.
While the bacon is cooking, arrange the lettuce, tomatoes and avocado, if using, on a platter. Place the salmon flesh side down on a well-greased grill, and cook until desired doneness, flipping once about halfway through cooking, about 8-9 minutes for medium.
Top the salad with salmon and bacon, and drizzle with the dressing. Serve immediately.
Per serving: 301 calories, 18 g protein, 3 g carbohydrates, 23 g fat (6 g saturated), 67 mg cholesterol, 379 mg sodium, 1 g fiber.