Smoky Grilled BBQ Salmon Salad
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Smoky Grilled BBQ Salmon Salad

Prep: 15 minutes
Grill: 8 minutes • Serves: 4

2 slices PICS bacon
1 tablespoon smoked paprika
2 teaspoons PICS light brown sugar
1/2 teaspoon PICS garlic powder
1/4 teaspoon PICS cayenne pepper
1/4 teaspoon PICS salt
4 Market 32® salmon fillets, skin removed (about 4 ounces each)
PICS nonstick grilling spray
8 cups chopped Full Circle romaine lettuce
2 medium ears corn, husks and silks removed, kernels cut from cobs (about 1-1/2 cups)
1/2 medium ripe avocado, peeled and chopped
2 medium Market 32® tomatoes, chopped
1/4 cup refrigerated PICS ranch dressing

1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook bacon over medium heat 5 minutes or until crisp, turning frequently; transfer to paper towel-lined plate. Cut bacon crosswise in half.

2. In small bowl, stir smoked paprika, sugar, garlic powder, cayenne pepper and salt. Makes about 2 tablespoons.

3. Rub both sides of salmon with paprika mixture; spray with grilling spray. Place salmon on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°.

4. Divide lettuce, corn, avocado and tomatoes over 4 plates; top with salmon and bacon. Drizzle salads with dressing.

Serving Size: 1 salad
Approximate nutritional values per serving:
440 Calories, 27g Fat, 5g Saturated Fat, 70mg Cholesterol, 390mg Sodium,
22g Carbohydrates, 5g Fiber, 10g Sugars, 2g Added Sugars, 29g Protein

Chef Tip:
Fresh sweet corn can be cut from the cob and used in salads, grain salads and/or pasta dishes — no cooking required.