23
March

BLT and Salmon Salad

madnad

BLT and Salmon Salad

Print recipe
BLT and Salmon Salad
Serves 2-4

Ingredients

  • 2 Fillet Salmon (or trout)
  • 1 Lemon
  • 2 thick slices Crusty Bread
  • ½ teaspoon Garlic Salt
  • 4 Slices Streaky Bacon
  • 2 Mini Gem Lettuce
  • 80g Cherry Tomato
  • 125g Mini Mozzerella Pearls
  • 60ml Mayonnaise
  • 2 tablespoons Milk
  • handful Fresh Basil (chopped)
  • Salt & Pepper to taste

Directions

1. Pre-heat oven to 200°C / 400°F / Gas Mark 6
2. Wrap each fillet loosely in a foil pouch with a slice of the lemon, and a pinch of salt. Place on a baking tray, and bake for 15-20 minutes
3. Meanwhile, cut the crusts off the bread, and brush generously with olive oil on both sides. Cut into cubes, then spread on a baking tray and sprinkle with a little garlic salt
4. Once the salmon is cooked, put to one side to cool. Bake the croutons for 10 minutes, then take out and toss before putting back in for a further 5 minutes, or until the bread is toasted and crisp, then put to one side
5. Meanwhile, cook 4 rashers of streaky bacon in a frying pan with a little oil until the fat is rendered out and the bacon crisp. Allow to cool on some kitchen paper
6. Finely slice the little gems, and put in a large bowl. Halve the tomatoes and place in the bowl with the lettuce
7. Crumble in the cooled bacon, and flake in the cooled salmon. Add in the drained mozzarella pearls
8. In a small bowl, pour in the mayonnaise. Slacken off the mayonnaise with the milk
9. Finely chop the fresh basil and add to the mayonnaise. Add in a the lemon zest, and the juice of half the lemon, a good pinch of salt and some pepper, then stir to combine
10. Pour the dressing over the salad, and toss well to ensure everything is covered
11. Serve in bowls, then top with some of the croutons

Note

This recipe will serve two as a main meal, or 4 as a side salad.

It would work just as well with mackerel or trout.

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