Gluten Free Warm Spinach & Maple Bacon Salmon Salad Recipe
This salad is served warm, allowing the spinach to wilt slightly, which I love. Loaded with vitamins so many of us are missing in winter, this salad packs a huge nutritional punch, including vitamins C, D, A, and omega-3s. I like to top this salad with feta cheese, but this is optional if you avoid dairy.
Gluten Free Paleo Warm Spinach & Maple Bacon Salmon Salad Recipe
For the salad:
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 4 4-6 ounce salmon fillets
- 8 slices thick-cut maple bacon cooked (fat reserved)
- 1 tablespoon extra-virgin olive oil
- 1-2 teaspoons bacon fat
- 1 red onion finely diced
- 8 ounces sliced mushrooms
- 8-10 ounces baby spinach
For the vinaigrette:
- 3-4 tablespoons bacon fat
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey
- In a small dish, mix maple syrup and mustard. Coat the salmon fillets with this mixture in a shallow dish and marinate in the refrigerator for a few hours or overnight for best flavor.
- Let the fillets come to room temperature. Chop the bacon small and set aside. Heat the oil in a large pan over medium heat. Let the pan get very hot for at least 2 minutes. Place the fillets in the pan gently and cook for 4-5 minutes on each side or until light pink throughout. Set side.
- In a clean pan, add 1-2 teaspoons of bacon fat. Add onion and mushrooms and cook to desired consistency. Set aside.
- To make the vinaigrette, place 3-4 tablespoons of bacon fat into a small saucepan. Whisk in the mustard, vinegar, and honey over low heat until combined and slightly bubbling.
- Assemble the individual salads by placing spinach into bowls and topping with desired amounts of bacon, mushrooms, onion, and a salmon fillet. Drizzle warm vinaigrette over top and serve.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.