How to make any salad worth eating.
I’m going to be completely honest right from the beginning… I don’t like seafood. Which obviously makes no sense since the star of this dish is a beautiful cut of Alaskan Salmon! But I assure you, my wife and daughter were more than happy to eat these salmon steaks!
Being the chef in the family, I decided to sneak in something for myself. Can you guess what it was? It was bacon…
By some magic I was able to cook the salmon at the same time as the bacon! Yeah, it made no sense to me either, but it worked! That means you don’t have to worry about timing everything correctly to have it all ready at the same time! All you need to do is pop that pan into the oven and hit bake.
What about those leaves though?
I took advantage of the time it took to cook the salmon and bacon, and I began preparing the rest of the salad. Speaking of… do you know what the definition of a salad is?
A mixture of small pieces of food (as meat, fish, pasta, fruit, or vegetables) usually combined with a dressing.
With that definition there are so many things that could be called salad! Even a mix of potatoes, pork, and broccoli tossed in a ranch or BBQ would be a salad. I’m liking this definition more and more!
Keeping that logic, I cut all the ingredients for the salad into bite sized pieces and tossed them together in a bowl. But as we know, it needs to have a dressing in order to qualify as salad. Queue the Creamy Lemon Vinaigrette!
Dreamy and creamy……
Read the full recipe on Civilized Caveman Cooking.