“A crowd pleasing favorite for lunch or dinner.”
- 2 each 6 oz Secret Island Salmon
- 2-3 heads Romaine Lettuce (mix it up with your other favorite greens like Kale or Arugula)
- 2-3 Large Fresh Tomatoes (look for ripe Summer tomatoes here, they should be “heavy” for their size but not overly soft – we’re looking for the perfect amount of juiciness.)
- ½ lb Thick Cut Bacon (approx 6 slices)
- 1 loaf Crusty Sourdough Bread (leftover bread in the pantry or freezer? That works too!)
- 1/3 cup Fresh Lemon Juice
- Lemon Zest (from 1 lemon)
- 2/3 cup Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper
- Light your grill to medium-high heat (+/- 400 degrees).
- Pat your salmon dry with a papertowel, lightly coat with oil (we like avocado oil or olive oil) and season with a pinch or two of salt and pepper.
- Tear up bite size pieces of your bread and toss in a bowl with a bit of olive oil and pinch of salt. Transfer to a large saute pan and cook over low to medium heat until evenly browned. Remove from heat and place toasted bread on a rack or a plate lined with papertowel.
- Cook the bacon by pan frying or placing on baking sheet (with tray) and putting in a 350 degree oven for 10-12 minutes until evenly browned.
- Start grilling your salmon with the skin side down and allow to cook for 6-8 minutes depending on thickness and the temp of your grill – then flip the salmon gently using a fish spatula and let it finish cooking for an additional 2-4 minutes until your desired temp is reached (we love our salmon at 125 degrees, but remember that you fish will keep cooking for a few minutes after it’s removed from the grill so don’t be afraid to let it rest for a bit).
- Make your simple salad dressing! Combine lemon juice, lemon zest and olive oil into a small bowl or mason jar and mix until fully emsulified. Season with salt and pepper to taste.
- Chop your tomatoes, lettuce and bacon and combine in a large salad bowl with toasted bread. Flake each fillet of salmon into the bowl and add the vinaigrette – gently tossing to incorporate. Season with salt and pepper to taste.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
Receive recipes, tips and updates
Sign up and be the first to know when our salmon hits the shelves!