Love a BLT but not the carbs? Make a big bowl of my Blackened Salmon BLT Salad to satisfy those cravings. The easy, homemade blackening mix adds bold flavor to this mouthwatering salad
I have always loved bacon. Even though my dad doesn’t eat pork, he made me bacon and eggs almost every Saturday morning. By my early 20’s, my mom was convinced that I had developed high cholesterol from what she considered my bad eating habits. I went to the doctor and my numbers were so low that the doctor told me I didn’t need to return! Over the years my overall numbers have increased, but the bad cholesterol is still very low.
While I do love bacon, I know it isn’t that healthy for you. So I don’t buy it that often and, when I do, I immediately portion and freeze it. Spinach and Bacon Stuffed Mushrooms is one of my favorite appetizers, and a hit with my friends. Skillet Brussel Sprouts Bacon and Onions is a delicious side dish. And occasionally, when I don’t want to make a meal, I’ll whip up some bacon and eggs.
I’m also a huge fan of salmon. I refused to eat it as a kid, but when I finally tried it as an adult I knew I’d been missing out. It’s easy to cook, versatile, and full of nutrients. Old Bay Salmon Cakes is my most recent salmon creation and such a delicious way to change up the same old, same old.
I occasionally make salmon sandwiches, and by the time I’m done, it’s basically a BLT. But I rarely keep bread in the house, so I decided to create a carb-free alternative with a Blackened Salmon BLT Salad
This Blackened Salmon BLT Salad is so good! It has all of the delicious elements of a traditional BLT sandwich, without the carbs. When I first began buying frozen salmon at Sam’s Club I always bought the blackened salmon. It was delicious, but it limited my preparation options. You also never really know what they’re putting in that seasoning mix, and it’s super easy to make your own mix with spices you probably already have on hand.
INGREDIENTS FOR BLACKENED SALMON BLT SALAD
- Salmon filets
- Romaine lettuce
- Cherry or grape tomatoes
- Red onion
- Seasoning mix ingredients: chili powder, paprika, dark brown sugar, cayenne pepper, garlic powder, onion powder, cumin, salt, fresh-cracked black pepper
KEYS TO THE PERFECT BLACKENED SALMON BLT SALAD
- Cut the salmon into bite-sized chunks before adding seasoning. The salmon cooks faster, and every bite is full of the beautiful seasoning mix
- Season the salmon first, so it has about 10 minutes to rest before cooking. I cook the salmon in a little bit of the bacon drippings. That way I don’t have to use any extra oil and it infuses the salmon with even more flavor
- Use real bacon! This is not the time to skimp, with imitation bacon or bacon bits
- I roast the tomatoes to intensify the flavor. Simply season with salt and pepper and a little bit of Avocado Oil and roast for 15 minutes
- Red onion adds great crunch and bite. I use raw onion, but you could also roast it with the tomatoes to mellow the bite
- Creamy avocado adds a wonderful contrast in texture to the Blackened Salmon BLT Salad, and avocado pairs really well with salmon
- I use romaine lettuce, but you can use your favorite lettuce or greens
FINISHING THE BLACKENED SALMON BLT SALAD
My original plan was to drizzle the Blackened Salmon BLT Salad with a little avocado oil. But then I decided to pump up the flavor even more with balsamic vinegar. A couple of years ago my friend Dianne introduced me to Lucero Balsamic Vinegar, and I immediately fell in love. It is rich and so flavorful, and much better than anything you can get at the grocery store. It isn’t cheap, but a little goes a long way. Another great dressing option is my Coconut Milk Ranch Dressing.
I haven’t been making Blackened Salmon BLT Salad nearly enough lately, and I definitely need to change that. It’s the perfect lunch or light dinner, hearty and full of flavors.
SHOP THIS RECIPE
- 12 ounces Salmon, cut into 2" chunks
- 4 slices bacon (I use thick-cut bacon), chopped into 1/2" pieces
- 3 cups romaine or leaf lettuce, washed and chopped
- 14 grape tomatoes
- 1/2 Tablespoon Avocado oil
- 1 avocado, pitted, peeled and diced
- 1/3 cup red onion, diced
- 1 Tablespoon high quality balsamic vinegar
- fresh-cracked black pepper, to taste
- 2 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon packed brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 375 degrees
- Add seasoning mix ingredients in bowl, and mix to combine well. Drizzle salmon chunks with avocado oil, and place in a Ziploc bag. Add seasoning mix to bag and shake well, completely coating every piece. Set aside to rest for about 10 minutes
- Cut tomatoes in half lengthwise. Drizzle with avocado oil, and season with salt and pepper. Place tomatoes face-up on foil-lined sheet pan and roast in oven for 15 minutes. Remove tomatoes and set aside.
- In a large skillet over medium heat, cook bacon until done. Remove bacon pieces with a slotted spoon and drain on paper towels. Reserve 1/2 of the bacon drippings
- Turn heat to medium-high. Add salmon chunks and cook until browned. Drain on paper towels
- Combine lettuce, tomato, avocado and onion in large bowl. Add bacon and salmon
- Divide into bowls, drizzle with balsamic vinegar, and serve.