Loaded Summer Salmon Salad with Creamy Tahini Vinaigrette
User Reviews
5
4 reviews
Excellent
-
Prep Time
14 mins
-
Cook Time
6 mins
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Total Time
20 mins
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Servings
4
-
Calories
756 kcal
-
Course
Main Course, Salad, Lunch
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Cuisine
American
Loaded Summer Salmon Salad with Creamy Tahini Vinaigrette
Report
Our Loaded Summer Salmon Salad is a delicious entree salad that uses fresh seasonal produce! It's filled with flaky salmon, bacon, charred sweet corn, juicy white peaches, creamy avocados, and so much more. It's finished with a creamy tahini vinaigrette. A fresh salad ew love eating all summer long!
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Ingredients
tahini vinaigrette
- 2 heaping tablespoons tahini
- 1 teaspoon honey
- ½ lemon juiced
- 6 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
salad
- 2 tablespoons extra virgin olive oil
- 12 ounces salmon boneless, skinless, wild-caught
- 2 sweet corn ears
- 2 romaine lettuce heart ends removed, thinly sliced
- 2 avocado peeled, pitted, chopped
- 3 Bacon cooked, strips, chopped
- 1 large white peach pitted, thinly sliced
- ⅔ cup fontina cheese shredded
- 2 green onion thinly sliced
Instructions
- In a small bowl whisk together tahini, honey and lemon juice. While continuing to whisk together, add oil, in a slow and steady drizzle until fully incorporated. Season with salt and pepper. Set aside.
- Pre-heat broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season generously with salt and pepper.
- Place under broiler for 1 minute, until corn has charred on one side. Turn corn and broil for an additional minute. Remove corn and broil salmon for an additional 5 to 6 minutes or until salmon has just cooked through. Remove from heat, slice kernels from cob and shred salmon fillet.
- To assemble: Pour ¼ cup vinaigrette into the bottom of a mixing bowl and toss top with romaine. Toss together until romaine is evenly coated. Transfer romaine onto a large platter. Top dressed romaine with salmon, corn, bacon, chopped avocados, sliced peach, shredded cheese, and sprinkle entire salad with green onion. Drizzle more vinaigrette over salad, lightly season with salt and pepper and serve.
Nutrition Information
Show Details
Calories
756kcal
(38%)
Carbohydrates
27g
(9%)
Protein
28g
(56%)
Fat
62g
(95%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
37g
(185%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
296mg
(12%)
Potassium
1304mg
(28%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
5587IU
(112%)
Vitamin C
25mg
(28%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Calories | 756kcal | 38% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 62g | 95% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 296mg | 12% |
| Potassium | 1304mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 5587IU | 112% |
| Vitamin C | 25mg | 28% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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