Warm Smoked Salmon Salad
Ingredients
- 1 lb salmon fillet, skin removed
- 1 large Vidalia onion, cut into 1/4-inch rings
- 2 tbsp olive oil
- 4 oz bacon, chopped
- 10 oz fresh spinach, rinsed and stemmed
- 8 large eggs
- 1 tsp white vinegar
- 1 tbsp finely chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat a grill and prepare a smoker. Season both sides of salmon with salt and pepper. Place on the smoker and cook 8–10 minutes for medium-rare. Remove and cool.
- 2
Season onion rings with olive oil, salt, and pepper. Grill 2–3 minutes per side until soft. Remove from grill.
- 3
In a large sauté pan over medium heat, render bacon until crispy, 6–8 minutes. Remove and drain on paper towels.
- 4
Add spinach to the bacon fat. Season with pepper and sauté until wilted, about 2 minutes. Keep warm.
- 5
Bring a pot of salted water to a simmer with vinegar. Carefully crack eggs into water and poach until whites are firm but yolks are still soft. Remove with a slotted spoon; drain.
- 6
Flake the smoked salmon into small pieces. To assemble: place wilted spinach on each plate, top with grilled onions, then flaked salmon, then 2 poached eggs. Sprinkle with bacon and garnish with parsley.