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23
March
BLT and Salmon Salad
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.