It’s been a hot summer in Seattle, quite frankly, too hot to cook normally. Since our home turned 99 this year, it does not have the luxury of central AC, in which case I’ve been forced to get more creative with dinners (turning on the oven or spending a long time over a hot stove is not happening). In addition to trying to find creative meals that don’t require a lot of heat, we have also decided to adopt a low carb lifestyle (for the time being), which has added a new twist to this challenge.
A few notes on this recipe. This recipe was inspired by a smoked salmon Cesar salad I got at a brewery a few years ago and decided to lighten up at home. I rarely have Cesar salad dressing at home, and also I prefer a Greek feta vinaigrette. I recommend using Hot Smoked Salmon as I think the texture is better. Hot Smoked Salmon does not mean you serve the salmon hot, it means it was smoked at a higher temperature vs a Cold Smoked Salmon which is (I think) cured and then smoked at a lower temp. I also happened to make the bacon ahead of time today, as I was already making a few slices for breakfast that morning.
Smoked Salmon Salad
4oz Hot Smoked Salmon, broken into chunks
2 strips Bacon, chopped
50/50 Spring and Spinach Mix (or really whatever leafy green you have, this is just what I like and have on hand)
2 tablespoons of Sunflower Seeds
2 tablespoons of Greek Feta Dressing (I use Girards)
Layer everything in a salad bowl. Eat.
This is a pretty simple one, but great for a hot day, or if you need a quick, light meal before you run out the door.
According To Sam 
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