Salmon and Avocado Salad

Sometimes the best price I find on something is when I’m not even shopping for it.  Has this ever happened to you?

Finding great deals on food is such a great way to stock up your pantry and save money at the same time.

It’s especially helpful when the sale tags at the grocery store show the amount of the savings.  The actual savings or discount of course depends on just how expensive the grocery store is in the first place.

My eyeballs tend to bulge out when I see an overwhelming amount of savings on something that I like or that’s of good quality.

This happened to me recently at the fresh meat counter when I spotted some wild salmon and the sale tag showed savings of over $11.00 off per pound.

The salmon looked soooo nice and fresh that my first thought of hummm….is it old or almost pull-dated, went away quickly.

I didn’t recall seeing this sale in the store’s ad so I just had to ask the person behind the meat counter why it was so cheap.

He said that they didn’t get a shipment of another type of fish that was on sale so they put this one at a really low price.

My next question to him was whether he bought any for himself…..and he said that he bought a bunch.

Having worked in a grocery store I knew that if the employees are stocking up, it’s a really good deal.

So of course I bought some too and made this wonderful salmon and avocado salad with some of it.

The salmon in this recipe is seasoned with a bit of tarragon and the salad tastes wonderful with Tarragon Balsamic Salad Dressing.

Let’s check out the ingredients.

Fresh salmon, dried or fresh tarragon, sea salt, garlic powder, salt, pepper, lemon, mixed greens, celery, green onion, cucumbers, cherry tomatoes…..

….avocado, and tarragon balsamic salad dressing (or your fave salad dressing).

Here’s how to make it.

For the Salmon:

Preheat the oven to 375 degrees F.

Set a large piece of foil on a small cooking tray or cookie sheet.  Be sure the foil is big enough to make a tent around both pieces of salmon.

Lay each piece of salmon on the foil, skin side down…

Then…

….sprinkle the garlic powder,

pepper,

salt,

and tarragon on top of the salmon.

Make a tent with the foil over the salmon and seal the edges of the foil tightly.

Bake the salmon for about 15 minutes or until it’s fully cooked.

For the Salad:

While the salmon is cooking….

Cut the celery diagonally in about ½ inch wide pieces….

…cut the cucumber in about 1 inch wide slices and then cut each slice into quarters…

…cut the green onions diagonally in about ½ inch size pieces, and

cut the cherry tomatoes in half…..and some in quarters if you’re up for it.

Then, slice the avocado into about 1 inch thick slices.  Set aside along with the veggies and tomatoes for a quick moment.

Lay out the lettuce on the serving plates and top with the celery, cucumbers, tomatoes, avocado and onion.

Gently break off large pieces of the salmon and lay them on top of the salad.  Squeeze lemon juice over all ingredients in the salad.

Drizzle tarragon balsamic salad dressing (or your favorite salad dressing) on top of the salad.

Serve with garlic bread.

Enjoy!

Here are some more delish salmon recipes:
Salmon Marsala with mushrooms and brown rice
Tented salmon in grapefruit marinade

Salmon and Avocado Salad

Yield: Serves 2

Ingredients:

For the Salmon:

2 servings of fresh salmon
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon sea salt
½ teaspoon dried tarragon leaves (or 1 ½ teaspoons chopped fresh tarragon)

For the Salad:

4 cups of mixed salad greens
2 large stems of celery
¼ of a large hothouse cucumber
8 cherry tomatoes (cut in half)
1 avocado
2 green onions
2 servings of cooked salmon
½ of a lemon
Tarragon balsamic salad dressing (or your favorite salad dressing)

Directions:

For the Salmon:

Preheat the oven to 375 degrees F. Set a large piece of foil on a small cooking tray or cookie sheet. Be sure the foil is big enough to make a tent around both pieces of salmon. Lay each piece of salmon on the foil, skin side down and sprinkle the garlic powder, pepper, salt, and tarragon on top of the salmon. Make a tent with the foil over the salmon and seal the edges of the foil tightly. Bake the salmon in a preheated oven for about 15 minutes or until it’s fully cooked.

For the Salad:

While the salmon is cooking, cut the celery diagonally in about ½ inch wide pieces. Next cut the cucumber in about 1 inch wide slices and then cut each slice into quarters. Cut the green onions diagonally in about ½ inch size pieces, and cut the cherry tomatoes in half. Slice the avocado into about 1 inch thick slices. Set aside along with the veggies and tomatoes for a quick moment. Lay out the lettuce on the serving plates and top with the celery, cucumbers, tomatoes, avocado and onion. Gently break off large pieces of the salmon and lay them on top of the salad. Squeeze lemon juice over all ingredients in the salad. Drizzle tarragon balsamic salad dressing (or your favorite salad dressing) on top of the salad. Serve with garlic bread.