Grilled Salmon with Bacon & Bleu Wedge Salad

SERVINGS

4

PREP TIME

20 min

TOTAL TIME

10 min

GLUTEN FREE

NO



Crumbled bacon and bleu cheese take this wedge salad to the next level. Served with grilled salmon and corn on the cob, it’s the perfect summer meal.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients

For the Corn:

4 ears corn
Butter, for serving
Grated parmesan, for serving
Season salt, for serving

For the Salad:

4 slices Jones Dairy Farm Turkey Bacon
1 head iceberg lettuce, washed, dried and quartered
Ranch dressing, to taste
Crumbled bleu cheese, to taste
1 tomato, diced
1 red onion, finely diced
Chives, chopped

For the Salmon:

4 portions wild salmon fillets, skin on
Olive oil Kosher salt and pepper, to taste
Herbes de Provence, to taste
Lemon wedges
DIRECTIONS

For the Corn:

Place corn in large pot and cover with water; cover pot with lid and place over high heat. Once water comes to boil, turn off heat and allow corn to sit, covered, until ready to serve. Serve corn with softened butter, season salt and parmesan cheese.

For the Salad:

Cook turkey bacon according to package directions, until slightly crispy. Crumble bacon and set aside. Assemble salad by placing iceberg wedge on plate, drizzle ranch dressing over top, sprinkle with turkey bacon crumbles, bleu cheese, diced tomato, red onion, and chives.

For the Salmon:

Preheat grill for direct heat cooking. Pat salmon with paper towel; brush all sides with olive oil. Sprinkle meat side with salt, pepper and Herbes de Provence. Once grill is heated, scrub grill grates clean and lightly brush with vegetable/corn oil. Grill salmon, meat-side down, for 4 minutes; flip and grill for another 4 minutes. Cooking time may vary depending on thickness of fish. If you like crispy skin, grill skin-side down first.

Serve immediately with lemon, wedge salad and corn.

Ingredients

Directions

For the Corn:

4 ears corn
Butter, for serving
Grated parmesan, for serving
Season salt, for serving

For the Salad:

4 slices Jones Dairy Farm Turkey Bacon
1 head iceberg lettuce, washed, dried and quartered
Ranch dressing, to taste
Crumbled bleu cheese, to taste
1 tomato, diced
1 red onion, finely diced
Chives, chopped

For the Salmon:

4 portions wild salmon fillets, skin on
Olive oil Kosher salt and pepper, to taste
Herbes de Provence, to taste
Lemon wedges

For the Corn:

Place corn in large pot and cover with water; cover pot with lid and place over high heat. Once water comes to boil, turn off heat and allow corn to sit, covered, until ready to serve. Serve corn with softened butter, season salt and parmesan cheese.

For the Salad:

Cook turkey bacon according to package directions, until slightly crispy. Crumble bacon and set aside. Assemble salad by placing iceberg wedge on plate, drizzle ranch dressing over top, sprinkle with turkey bacon crumbles, bleu cheese, diced tomato, red onion, and chives.

For the Salmon:

Preheat grill for direct heat cooking. Pat salmon with paper towel; brush all sides with olive oil. Sprinkle meat side with salt, pepper and Herbes de Provence. Once grill is heated, scrub grill grates clean and lightly brush with vegetable/corn oil. Grill salmon, meat-side down, for 4 minutes; flip and grill for another 4 minutes. Cooking time may vary depending on thickness of fish. If you like crispy skin, grill skin-side down first.

Serve immediately with lemon, wedge salad and corn.