Ingredients:

  • 4 Salmon Fillets, skin removed (approx. 6 oz / 170g each)
  • 2 tablespoons Olive Oil (for salmon)
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Thyme
  • ¾ teaspoon Kosher Salt (or to taste)
  • ½ teaspoon Freshly Ground Black Pepper (or to taste)
  • 6 slices Thick-cut Bacon
  • 4 Large Eggs
  • ½ cup Extra Virgin Olive Oil (for dressing)
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Red Wine Vinegar
  • 1 teaspoon Honey or Maple Syrup
  • 1 small clove Garlic, minced
  • Salt and Pepper (to taste, for dressing)
  • 6 cups Romaine Lettuce, finely chopped
  • 1 cup ripe Tomatoes, diced
  • ½ cup English Cucumber, diced
  • 2 medium Avocados, diced
  • ½ cup Blue Cheese, crumbled
  • 2 tablespoons Chives, finely snipped (for garnish)

Instructions:

  1. Hard-boil the eggs for about 10 minutes, then immediately plunge into ice water to stop cooking. While eggs boil, crisp the bacon in a skillet. Remove bacon, drain most of the fat (reserving 1 tablespoon for dressing option), and chop once cooled. Peel and quarter the cooled eggs.
  2. In a small bowl, whisk together the 2 tbsp olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Rub this mixture evenly over the salmon fillets and let them rest for 10 minutes.
  3. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates. Grill salmon for 4-6 minutes per side until the internal temperature reaches 145°F (63°C). Set aside to rest for 5 minutes, then gently flake into large chunks.
  4. Make the vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, honey/syrup, minced garlic, salt, and pepper. Slowly drizzle in the ½ cup of olive oil while whisking constantly until the dressing emulsifies. Taste and adjust seasoning.
  5. Lightly toss the chopped Romaine lettuce with about half of the vinaigrette in a large bowl until just coated.
  6. Assemble the salad by arranging the dressed lettuce on a large platter or dividing among four plates. Arrange the tomatoes, cucumber, chopped bacon, flaked salmon, avocado, hard-boiled eggs, and blue cheese in distinct rows or piles across the top of the lettuce.
  7. Drizzle the remaining vinaigrette over the arranged ingredients. Garnish generously with snipped chives and serve immediately.