Seared Salmon and Romaine Hearts with Avocado Caesar Dressing

1. Cook Bacon

Start by cooking the bacon in a medium skillet over medium heat for about 8 minutes until it becomes crispy. The bacon should be perfectly crisp, providing a nice, salty crunch to your meal. Once cooked, remove the bacon from the skillet and set it aside, but keep the bacon grease in the skillet.

2. Prepare Salmon

While the bacon is cooking, pat the salmon fillets dry with a paper towel and season them generously with pink salt and freshly ground black pepper. Once the bacon is done, add the salmon fillets to the hot skillet with the bacon grease. If there isn't enough grease, add a tablespoon of ghee to ensure the salmon sears properly. The bacon grease not only prevents the salmon from sticking but also imparts a rich, savory flavor. Cook the salmon for about 5 minutes on each side, until it is golden brown. Aim for a medium-rare finish, which keeps the fish tender and moist.

3. Season Avocado

As the salmon cooks, tear the bacon into bite-sized pieces and lightly season the avocado slices with a pinch of pink salt and pepper. This step ensures every bite of avocado is perfectly seasoned.

4. Assemble Salad

Next, divide the romaine hearts or chopped romaine between two plates. Evenly distribute the torn bacon and seasoned avocado slices over the romaine. Once the salmon fillets are cooked to your liking, place one on top of each salad.

5. Add Dressing and Serve

Finally, drizzle each salad with a tablespoon of Caesar dressing. The creamy dressing complements the seared salmon and crispy bacon beautifully. Serve immediately and enjoy the balance of flavors and textures in this simple yet satisfying dish.