Warm Spinach & Maple Bacon Salmon Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4

15 minutes

15 minutes

4 hours 30 minutes

What you'll need

For the salad
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 4 (120-200g) salmon fillets
  • 8 slices thick-cut maple bacon cooked (fat reserved)
  • 1 tablespoon olive oil
  • 1-2 teaspoons bacon fat
  • 1 red onion, finely diced
  • 225 g sliced mushroom
  • 225 g baby spinach
For the vinaigrette
  • 3-4 tablespoons bacon fat
  • 2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon honey

Method:

 

  • In a small dish, mix maple syrup and mustard. Coat the salmon fillets with this mixture in a shallow dish and marinate in the fridge for a few hours or overnight for the best flavour.
  • Let the fillets come to room temperature. Chop the bacon small and set aside. Heat the oil in a large pan over medium heat. Let the pan get very hot for at least 2 minutes. Place the fillets in the pan gently and cook for 4-5 minutes on each side, or until light pink throughout. Set aside.
  • In a clean pan, add¬†1-2¬†teaspoons of bacon fat. Add the onion and mushrooms and cook to desired consistency. Set aside.
  • To make the vinaigrette, place¬†3-4¬†tablespoons of bacon fat into a small saucepan. Whisk in the mustard, vinegar, and honey over low heat until combined and slightly bubbling.
  • Assemble the individual salads by placing spinach into bowls and topping with desired amounts of bacon, mushrooms, onion, and a salmon fillet. Drizzle warm vinaigrette over top and serve.

Nutrition

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