BLT Salmon Salad with Herbed Dressing

By • July 14, 2012 • 15 Comments

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Author Notes: This is a quick and easy way to throw together a really satisfying salad meal. You can use a variety of greens for the salad and herbs in the dressing. I chose basil, parsley and fennel fronds because I had them on hand, but this would also work well with various combinations of dill, tarragon, cilantro or chervil. savorthis

Serves 2 entrees

Herbed Dressing

  • 1 cup packed herbs (see note above)
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • pepper

Salad

  • 3 pieces bacon, sliced
  • 12 ounces salmon, skin on if you wish
  • 1 cup assorted cherry tomatoes, chopped
  • 1/2 english cucumber, seeded and sliced
  • salad greens
  1. Finely chop all herbs and zest and mix with remaining dressing ingredients. Alternately, pulse herbs in a food processor and add remaining items to mix.
  2. Brown bacon, remove to a paper towel and pour off all but 1 T fat.
  3. Pat salmon dry and season with salt and pepper. Cook over medium heat, skin side down, until skin is browning and crispy. Flip and cook a couple minutes more until cooked to your preference. Blot skin on paper towel and allow to cool enough to handle. Remove skin and slice into strips. Scrape off any grey bits from the salmon and break into chunks.
  4. Arrange greens, tomato, cucumber, salmon, bacon and skin on a platter and serve with dressing.
Jump to Comments (15)

Comments (15) Questions (0)

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over 1 year ago JanetFL

You are one talented person! This is the perfect entree for summer! Can't wait to put this on my menu.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

All I can say is this. Wow! And perhaps, "Winner!" Saved to the must-try-soon collection. ;o)

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over 1 year ago savorthis

Thanks Antonia. Of course now that I'm trying out vb6 this is relegated to dinner but I'm glad I remembered it. Such a good summer meal.

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over 2 years ago gingerroot

What a gorgeous salad. I look forward to trying this soon.

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over 2 years ago gingerroot

This is as delicious as it is beautiful. The contrasting colors, flavors and textures of this salad make this meal a summer treat. I used sweet basil, shiso, thyme and parsley from my garden for the dressing. Thanks, savorthis!

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over 2 years ago savorthis

Ooh shiso! What an interesting idea. I bet that was great. Thanks for trying it and providing that feedback. Now I am craving tempura shrimp rolls with shiso and ginger....

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about 2 years ago gingerroot

Lol, now I want tempura shrimp rolls with shiso and ginger!

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over 1 year ago savorthis

Hey gingerroot, that reminds me..I just planted shiso. I have no idea how it will do but I am excited to try. We recently made a rice dish that had a mix of cilantro, shiso, basil, candied ginger and fried shallots stirred in and I'd love to make it again without a trip to H Mart...

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over 1 year ago gingerroot

Yay and yum! Fingers crossed for you that it flourishes. If it does, you could make some umeshu and add shiso to it. I did that a few years ago and gets better with age. It is definitely my favorite herb. PS, thanks for your comment - it reminds me to make your salad again soon!

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over 2 years ago BoulderGalinTokyo

Yes the Botanic Gardens, by the Monet Garden-- this salad would be perfect!

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over 2 years ago savorthis

We sat near the grass pit where they have concerts. There is an amazing bamboo installation there by Tetsunori Kawana that I got to help with as a lowly volunteer. Just stunning!

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over 2 years ago Summer of Eggplant

Looks great!

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over 2 years ago savorthis

Thanks! We brought it to the Botanic Gardens for a perfect dinner picnic.

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over 2 years ago EmilyC

This is lovely and exactly the type of food I like to eat in the summer!

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over 2 years ago savorthis

Thanks EmilyC. And I bet it would be great with your charred corn dish too!