Salmon "BLTA" Salad with avocado coulis, heirloom tomatoes, hand torn croutons, microgreens

Salmon "BLTA" Salad with avocado coulis, heirloom tomatoes, hand torn croutons, microgreens

The best of the salmon is hitting your plate at Salty’s! Our chefs are serving a refreshing salad to keep you cool. Cured salmon belly “bacon” is the highlight with supporting roles played by a smooth avocado coulis, juicy heirloom tomatoes and hand torn croutons with a sprinkle of micro greens.

Serves 4
 8 ounces smoked salmon
 4 tablespoons canola oil
 1 cup avocado coulis, recipe follows
 hand torn croutons, recipe follows
 3 large heirloom tomatoes, sliced
 1 cup micro greens
Avocado Coulis
 2 avocados, peeled, sliced and pitted
 1/4 cup sour cream
 juice of 1 lemon
 salt and white pepper to taste
Hand Torn Croutons
 1/2 loaf artisanal bread
 1/2 cup olive oil
 1 teaspoon kosher salt
 black pepper to taste

Salmon Prep Directions
1

1. Cut smoked salmon into 1” square pieces.
2. In a medium sauce pan over medium high heat add canola oil and heat until hot.
3. Using long tongs place pieces of smoked salmon in pan and fry on both sides until crispy. It will be hot and oil will pop. Be careful.
4. Remove salmon from pan and lay on paper towel to drain.

Avocado Coulis Directions
2

1. In the bowl of a food processor combine all ingredients and blend until smooth.
2. Refrigerate until ready to use.

Hand Torn Croutons Directions
3

1. Preheat oven to 350 degrees F.
2. Using a bread knife remove crust from bread and discard.
3. Tear bread into little pieces and place in a large bowl.
4. Drizzle half the olive oil on the inside edge of bowl and using your hands fold the bread into the olive oil. Repeat this step until all olive oil is used. Add salt and pepper and toss.
5. Place bread on baking sheet in an even layer. Bake for 7 minutes; remove from oven and toss. Bake 5-10 minutes more or until croutons are crisp.
6. To serve schmear about 1/4 cup avocado coulis on center of each plate. Place 3-4 slices heirloom tomatoes on top of coulis and drizzle with a bit of olive oil.
7. Next, add crispy smoked salmon and croutons. Sprinkle micro greens on top. Rose is a delicious wine with this salad!

Ingredients

Serves 4
 8 ounces smoked salmon
 4 tablespoons canola oil
 1 cup avocado coulis, recipe follows
 hand torn croutons, recipe follows
 3 large heirloom tomatoes, sliced
 1 cup micro greens
Avocado Coulis
 2 avocados, peeled, sliced and pitted
 1/4 cup sour cream
 juice of 1 lemon
 salt and white pepper to taste
Hand Torn Croutons
 1/2 loaf artisanal bread
 1/2 cup olive oil
 1 teaspoon kosher salt
 black pepper to taste

Directions

Salmon Prep Directions
1

1. Cut smoked salmon into 1” square pieces.
2. In a medium sauce pan over medium high heat add canola oil and heat until hot.
3. Using long tongs place pieces of smoked salmon in pan and fry on both sides until crispy. It will be hot and oil will pop. Be careful.
4. Remove salmon from pan and lay on paper towel to drain.

Avocado Coulis Directions
2

1. In the bowl of a food processor combine all ingredients and blend until smooth.
2. Refrigerate until ready to use.

Hand Torn Croutons Directions
3

1. Preheat oven to 350 degrees F.
2. Using a bread knife remove crust from bread and discard.
3. Tear bread into little pieces and place in a large bowl.
4. Drizzle half the olive oil on the inside edge of bowl and using your hands fold the bread into the olive oil. Repeat this step until all olive oil is used. Add salt and pepper and toss.
5. Place bread on baking sheet in an even layer. Bake for 7 minutes; remove from oven and toss. Bake 5-10 minutes more or until croutons are crisp.
6. To serve schmear about 1/4 cup avocado coulis on center of each plate. Place 3-4 slices heirloom tomatoes on top of coulis and drizzle with a bit of olive oil.
7. Next, add crispy smoked salmon and croutons. Sprinkle micro greens on top. Rose is a delicious wine with this salad!

Salmon “BLTA” Salad with avocado coulis, heirloom tomatoes, hand torn croutons, microgreens