When my husband told me our local market had salmon on sale this week, I wanted to come up with something new and yummy to take advantage of the rare sale price. The only problem was, this idea came to me in the middle of the night! (It's really sad when you start dreaming of tomorrow night's dinner!...lol)
So I ended up dreaming about this classic 1970's-style spinach salad that was served at a little Irish Pub we used to frequent. It was topped with sauteed onions and mushrooms, and a warm bacon dressing, and it was absolutely amazing. I'm not even sure if the Pub is still open, but that salad was definitely memorable.
Then I started thinking about the Salmon BLT we made recently. Salmon wrapped in bacon, served on sourdough bread..yum! Salmon and bacon is my new favorite combo in any way, shape or form!
The results of all of this was simple. Combine the spinach salad, with a seared salmon fillet and you have one delicious dinner. And so it was. We added the cute little sliced eggs, which my daughters loved, and the tangy, slightly sweet, slightly acidic dressing brought all of the flavors together. This is truly a classic salad brought up to a new level, and made into a complete meal.
If your children are a little leery of eating spinach, this is a great way to get them involved in making dinner. Show them how to take the stems off of the spinach, then let them make the egg slices and get the plates ready. If your kids get to help prepare the basics of the meal, they might just learn to like spinach! Enjoy!!
1/2 lb Bacon
1 cup Thinly Sliced Red Onion
8 - 10 Button Mushrooms
1 tsp Worcestershire Sauce
1 1/2 lbs Salmon Fillets, about 1-inch thick, cut into 4 potions, skin removed
Kosher Salt and Ground Black Pepper
4 TB Red Wine Vinegar
2 tsp Sugar
1 tsp Dijon Mustard
1/4 tsp Kosher Salt
1 bag Baby Spinach, rinsed, dried and stems removed
3 Hard-Boil Eggs
In a large skillet, fry the bacon until slightly crisp, then remove the bacon from the skillet and drain on a paper towel. Reserve skillet.
Remove 3 tablespoons of bacon grease from the large skillet to a small saucepan and set aside.
Remove 4 tablespoons bacon grease from the large skillet and place in a small skillet. Add the onions, mushrooms, and Worcestershire sauce to the small skillet and saute vegetables over medium heat until caramelized. Reduce heat to low and keep warm.
While the onion and mushrooms and cooking, increase the heat for the large skillet to medium-high. Season the salmon fillets with salt and a generous coating of pepper, then add fillets to the large skillet. Cook the salmon for about 4 minutes, or until the edges begin to brown, then turn fillets over and cook for 4 - 5 minutes longer, or until lightly browned on both sides. Now turn the burner off while you prepare the dressing.
Back to the saucepan, add vinegar, sugar, Dijon mustard, and salt to the bacon grease and heat over medium-low heat. Whisk to combine and keep warm while you assemble the plates.
Place a handful of baby spinach on each plate, then top with a spoonful of sauteed onions and mushrooms, then a salmon fillet. To complete the salad add a sprinkle of chopped bacon, a few slices of hard-boiled eggs and a generous drizzle of warm dressing. Serves 4.