Loaded Salmon Summer Salad with Creamy Tahini Viniagrette
We love huge salads with lots of toppings. It’s a perfect go-to weeknight dinner. Loaded Salmon Summer Salad. Buy Salmon, Free Deliver, Pride of Bristol Bay
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Cooking tools:
- Oven
- Baking sheet
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2 heaping tablespoons tahini
- 1 teaspoon honey
- ½ lemon, juiced
- 6 tablespoons extra virgin olive oil
- salt
- pepper
- 2 tablespoons extra virgin olive oil
- 12 ounces boneless, skinless wild-caught salmon
- 2 ears sweet corn
- 2 romaine hearts, ends removed and thinly sliced
- 2 avocados, peeled, pitted and chopped
- 1 large white peach, pitted and thinly sliced
- ⅔ cup shredded fontina
- 2 green onions, thinly sliced
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