Cold Salmon Chunk Salad

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). Remove from oven after baking time and let salmon rest.

Separate all of the lettuce leaves. In a colander rinse the lettuce leaves and lay them on paper towels to dry. Chop the lettuce once it’s drained. Add the cut up lettuce, finely diced tomatoes and cucumbers to a large mixing bowl. Add tarragon and black pepper and mix together. Add the zest and juice from the lemon, Stir with two large spoons. Add green salad to a large platter/serving dish.

Remove baked salmon from baking dish and place on clean work surface (it should have cooled to room temperature). Cut salmon into big chunks and add it over the top of the salad.

In a clean jar or small bowl add balsamic vinegar, olive oil and salt. Shake or stir well and set aside. Cover the salmon salad with a sheet of plastic wrap and place platter/dish in refrigerator at least 1 hour before serving.

When ready to serve just add the dressing and serve in individual serving bowl or dishes and then enjoy!