Salmon Salad
Seared Salmon Salad

When I make other salmon dishes that require nicely shaped filets, I often have leftover bits of salmon after trimming them.  So the next day, I make this salad with the leftover pieces.  It's one of my favorite salmon dishes!



2 avocadoes, halved and seeded

1/2 teaspoon garlic powder

1 tablespoon lime juice

1 1/2 tablespoon Mango, Sicilian Lemon or other favorite Balsamic Vinegar

1 tablespoon Cilantro & Roasted Onion Olive Oil or Unflavored Olive Oil

Salt and pepper to taste

A few teaspoons of water if necessary


1 bunch kale or head of lettuce

1 cup halved cherry tomatoes

1 small yellow bell pepper, cut in strips

1/3 cup thin strips of red onion

5 strips cooked bacon (optional)*


8 oz. salmon, skin removed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked or sweet paprika

1/4 teaspoon chili powder, mild or hot

1 tablespoon Olive Oil (your choice)

To make the dressing, scoop the avocado into the bowl of a food processor.  Add remaining dressing ingredients.  Thin it down with a few teaspoons of water if necessary to make a thick but creamy dressing.

To make the salad, combine the kale/lettuce, cherry tomatoes, yellow pepper, onion, and bacon if using.  Chill.

To make salmon, sprinkle with salt and pepper.  Combine the garlic powder, paprika and chili powder.  Coat the salmon with the spices.  Put a tablespoon or so of olive oil in a skillet over medium heat.  Add the salmon and cook about 4-6 minutes, turning once, depending on the thickness of the fish.  The fish is done when it flakes apart with a fork.  Let partially cool before breaking into chunks. 


Add salmon to the salad.  Top with spoonfuls of the dressing.  Serve.

Makes 2 large salads.

* I don't use the bacon, but if you want to go all out, it's wonderful.

Note:  If you want a good blackening seasoning, use the spices for the salmon - salt, pepper, garlic powder, paprika and chili powder, but add extra cayenne.