Salmon Romaine Salad with Bacon, Egg, Avocado Mix & Balsamic Vinaigrette - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 5 slices

  • Wild Atlantic Salmon 680 g

Canned/Bottled Goods

  • Balsamic Vinegar 2 Tbsp

  • Honey 1/2 Tbsp

Produce

  • Hass Avocados 2

  • Lemon 1/4

  • Fresh Romaine Hearts 2

Spices

  • Salt 1 tsp

  • Black Pepper 2 pinches

Dairy & Eggs

  • Whole Eggs 8

Pantry

  • Dijon Mustard 1 Tbsp

  • Olive Oil 75 mL

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Whisk Dressing

    Whisk together mustard, honey, balsamic, in a bowl. Gradually, add oil to emulsify. Add lemon zest/juice. Season.

    • 2 Tbsp Balsamic Vinegar
    • 1 Tbsp Dijon Mustard
    • 1/2 Tbsp Honey
    • 60 mL Olive Oil
    • 1 pinch Salt
    • 1 pinch Black Pepper
    • 1/4, zested + juiced Lemon
  3. Cook Bacon

    Arrange bacon slices on baking tray. Bake for 15 minutes until bacon is golden brown & crispy. Roughly chop.

    • 5 slices, chopped Bacon
  4. Soft Boil Eggs

    Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

    • 950 mL, to heat Water
    • 8 Whole Eggs
  5. Prep Romaine

    Discard root end. Wash leaves & dry.

    • 2, chopped Fresh Romaine Hearts
  6. Sear Salmon

    Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

    • 680 g, diced Wild Atlantic Salmon
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  7. Halve Avocados

    Discard stones.

    • 2, halved Hass Avocados
  8. Ice & Peel Eggs

    Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

    • 8 Whole Eggs
    • 430 g Ice
    • 470 mL, cold Water
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  9. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 870 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 40 g  
Cholesterol 465 mg 155%
Sodium 1040 mg 45%
Total Carbohydrate 19 g 7%
Good Source: Fiber 10 g 37%
Sugars Total 7 g  
Excellent Source: Protein 54 g 109%
Vitamin C 18 mg 20%
Calcium Ca 147 mg 10%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team