Warm Salmon, Tomato, Bacon, Mustard and Romaine Salad
I eat a lot of "warm" salads. They are a combination of the nice textures of cooked veggies, with the blend of nutrients that come from the raw ones! This salad is no different! It's a very healthy, vibrant and flavorful salad. It's got fresh cooked veggies, some fresh raw veggies and a nice portion of salmon, for you Pescatarians (who can omit the bacon, should they choose to ... ) out there!
Normally, when I make this, I cut the salmon into bite sized cubes and just do a quick flash sear, then toss it in with the salad. For whatever reason, I decided to do a nice salmon fillet on the photos (with a big blob of pepper, down the middle ... grrrrr ...). The recipe will reflect the way that I normally make it for myself, which is easier to do and melds all the flavors together into a big hearty concoction of warm salad flavor!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 4 Servings
- 4 cups romaine lettuce washed and cut into ribbons
- 1 lb fresh tomatoes cubed
- 2 whole artichoke hearts in oil cut into 8 wedges, each
- 2 tsp capers drained and chopped
- 1 tsp fresh oregano stems removed and chopped
- 1/4 cup Dijon mustard
- 2 tbsp lemon juice freshly squeezed
- 1/4 cup extra virgin olive oil
- 1 1/2 lb fresh salmon cut into bite sized cubes
- 8 slices raw bacon chopped (for bits)
- 1/2 lb green string beans ends and string removed
- salt and pepper to taste
In a large salad bowl, add romaine cut into ribbons, tomatoes, artichokes, capers, oregano, mustard, lemon juice and olive oil, keeping the tomatoes on the side of the bowl, in a nice pile.
Season the tomatoes with a little salt and pepper (the salt will pull the tomato juice from the tomatoes, which will mix with the salad, later).
Season the salmon with a little salt and pepper.
In a sauté pan, over medium heat, cook the bacon until the bacon is crispy.
Remove the bacon from the bacon grease and set aside, while leaving the grease in the hot pan.
Add the green beans to the bacon fat, with a small dusting of salt and pepper. Saute in the bacon fat for 2 minutes.
Add the salmon to the hot bacon fat and cook until the salmon is cooked to just under the desired doneness (I like my salmon rare to medium rare. Don't forget, it will cook a little more after you take it out of the pan!).
At the last minute, at the bacon back into the salmon, simply to warm it up.
Pour the hot salmon, green beans, bacon and bacon fat over the tomatoes, in the salad bowl.
Quickly and evenly toss the salad, serve and eat! Should slightly wilt and have a great tangy mustardy and bacon taste!
Serving: 4g | Calories: 745.4925kcal | Carbohydrates: 14.4275g | Protein: 43.8775g | Fat: 58.4675g | Fiber: 5.74g