Smoked Salmon BLT Salad

Another bit of a gap between posts here, I know. I have a good excuse though. At the beginning of the month, I escaped the ridiculous whygodwhy heat of New York City and found myself here:

Right? How amazing is that?! As you can imagine, I basically ate three things while in Alaska: Halibut (mostly in fish and chip form), crab (all of it. all the crab), and smoked salmon. As it turns out, halibut and crab? Not great air travelers. Fear of heights, you know. But Salmon, Salmon’s one step away from joining the airforce. Well, at least it fits nicely in a suitcase, with minimal chance of damage. Just don’t try taking the canned kind in your carry-on; it leads to unpleasant things at security. That’s all I’ll say.

So basically, I returned with…kind of a lot of reallyreallyreally good smoked salmon and though you’d think I’d be sick of it after a 9-day salmon bender, nah so much (I mean really, do you know me at all? I’ll eat the exact same thing for lunch for a week straight and then finish it off for dinner on Friday night).

Unfortunately, I realized this morning that I have no idea what to do with smoked salmon other than eat it on crackers or other carby things with cream cheese, or mix it with cream creese and other creamy things to then spread on bagels or other carby things. But as I’m supposed to be trying to undo some of the damage from a weeklong cruise, neither of those options sounded like good ones. After a little thought, I landed on this salad. Enough veggie stuff to be healthy, but enough bacon stuff to be DELICIOUS.

Look, what it comes down to is that a BLT is the best, most amazing sandwich ever invented; I have never met three ingredients more perfectly suited for each other. Honeslty, in losing the bread, you’re not losing much-all of the important players are still there. Add a little avocado, nature’s butter, and things just get better. Toss in a hunk of smoked salmon, to add salt and smoke, that compliments the bacon, and you’re almost there. Top it all with dilly-yogurt dressing, and you’ve done it. Sure, it tastes a little more like summer in New York City than in Alaska, but hey, do what you know, right?

Smoked Salmon BLT Salad

Serves 1.

There’s no need for measuring when it comes to salads, just add what you like. More of what you like a lot, less of what you like a little. I go heavy on the tomatoes and avocado and easy on the lettuce. 

Handful of chopped romaine
Handful of good tomatoes, cut into chunks
2-3 slices of cooked bacon, chopped
Half an avocado, chopped into hunks
1 scallion, white and green parts, chopped
~3 oz smoked salmon, broken into chunks

Yogurt Dressing (makes enough for lots of salads)
~1 c fat-free plain Greek yogurt
1 clove garlic, grated on a microplane
Scant 1/4 c chopped dill
Juice from 1 lemon
Salt and pepper

  • In a large bowl, gently toss salad ingredients, except for salmon
  • In a small bowl, whisk the first 4 dressing ingredients. Season to taste with salt and pepper
  • Place the salmon on the salad, drizzle with dressing, and enjoy

8 thoughts on “Smoked Salmon BLT Salad

  1. That looks amazing! I’ve never seen smoked salmon in that form, though, in UK I’ve only seen it in flat ‘sheets’. Looks much nicer there – chunkier & meatier looking.

    • Hey Sharon, this is Northwest coast-style smoked salmon, which is hot-smoked and, basically, cooked, as compared to it’s scottish or east-coast style counterpart, which is cold-smoked! Both are delicious, but I think the hot-smoked kind works better in here 🙂

  2. What a gorgeous and amazing trip Cali! Those waters are breathtaking and so is is this smoked salmon salad.Great way to use your plethora of salmon! 🙂 How about a smoke salmon pizza on flatbread (less carby than pizza dough?) next? Just trying to help.

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