Cold Salmon Chunk Salad

• 4 whole Salmon Fillets (Fresh Or Frozen)
• 1 teaspoon Paprika (for Sprinkling On Salmon Fillets)
• 2 Tablespoons Canola Oil
• 2 Tablespoons Sweet Cream (melted) Butter
• 1 whole Romaine Heart Lettuce
• 1 head Bibb Lettuce
• 2 whole Roma Tomatoes (diced Finely)
• 1 whole English Cucumber (diced Finely)
• 1/4 teaspoons EACH: Tarragon, Black Pepper
• 1 whole Lemon (for Zest And Juice)
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Olive Oil
• 2 pinches Salt

1. Preheat oven to 400 F. In a 9 x 12 baking dish add fresh or frozen salmon fillets, sprinkle with paprika, add oil and melted butter and place in the oven for 10 minutes (covered with foil).
2. Remove from oven after baking time and let salmon rest.
3. Separate all of the lettuce leaves.
4. In a colander rinse the lettuce leaves and lay them on paper towels to dry.
5. Chop the lettuce once its drained.
6. Add the cut up lettuce, finely diced tomatoes and cucumbers to a large mixing bowl.
7. Add tarragon and black pepper and mix together.
8. Add the zest and juice from the lemon, Stir with two large spoons.
9. Add green salad to a large platter/serving dish.
10. Remove baked salmon from baking dish and place on clean work surface (it should have cooled to room temperature).
11. Cut salmon into big chunks and add it over the top of the salad.
12. In a clean jar or small bowl add balsamic vinegar, olive oil and salt.
13. Shake or stir well and set aside.
14. Cover the salmon salad with a sheet of plastic wrap and place platter/dish in refrigerator at least 1 hour before serving.
15. When ready to serve just add the dressing and serve in individual serving bowl or dishes and then enjoy!

salmon, paprika, canola oil, sweet cream, heart lettuce, bibb lettuce, tomatoes, cucumber, tarragon, lemon, balsamic vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/cold-salmon-chunk-salad/ (may not work)