Atlantic Salmon BLT & Avocado Salad

Ingredients

• ½ head Romaine Lettuce, chopped
• 1 head Butter Lettuce, leaves torn
• 1 each Avocado, large, chopped
• ½ pint Grape Tomatoes, halved
• 8 slices Bacon, cooked crispy, broken into large pieces
• 4 portions Norwegian Atlantic Salmon defrosted
• 1 recipe Rustic Garlic Croutons
• 1 tbsp canola oil
• Buttermilk Dressing, to taste

Buttermilk Dressing:

• ¼ cup Sour Cream
• ½ cup Buttermilk
• ½ cup Mayonnaise
• 1.5 tablespoon Chives, chopped
• 2 teaspoons Lemon Juice, fresh
• 1 clove Garlic, minced
• ½ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper, coarse grind

Rustic Garlic Croutons:

• ½ loaf French Breach, hand torn into 1-2” pieces
• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• ½ teaspoon Garlic Powder
• ½ teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper, coarsely ground

Instructions

Using a sharp knife, carefully remove the skin from the salmon portions. Cut each portion in half widthwise. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium heat. Add canola oil and wait until it shimmers. Add salmon portions and cook for 4 minutes. Gently flip and cook for another 3-4 minutes or until desired doneness. Arrange the lettuce in a shallow serving bowl. Top with avocado, tomatoes, bacon, Rustic Garlic Croutons and cooked Atlantic Salmon. Drizzle with Buttermilk dressing.

Buttermilk Dressing:

Place all ingredients in a bowl and whisk until well blended.

Rustic Garlic Croutons:

Preheat oven to 400º. Melt butter and place in a small bowl, add olive oil, garlic powder, salt and pepper and mix well. Place torn bread in a large bowl and drizzle with butter and olive oil mixture. Gently toss bread pieces until evenly coated. Place croutons on a rimmed baking pan and bake for 7 minutes, tossing the croutons. Bake an addition 6-8 minutes or until they are golden/dark brown.