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
packed herbs (see note above)
salmon, skin on if you wish
assorted cherry tomatoes, chopped
english cucumber, seeded and sliced
In This Recipe
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.
Brown bacon, remove to a paper towel and pour off all but 1 T fat.
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.
Arrange greens, tomato, cucumber, salmon, bacon and skin on a platter and serve with dressing.