Bagel Salad with Roasted Salmon

If you are obsessed with Everything Bagel Seasoning like me then this recipe is for you! This is one of my favourite recipes from Molly Yeh's "Home is Where the Eggs Are" cookbook.

While this recipe serves 4-6, it is also super customizable if you are like me and live alone and only want one portion at a time. Plus who doesn't love leftovers and not having to think about lunch or dinner for a couple days! Simply prep/cook everything ahead of time and then put together one plate at a time and drizzle the dressing over the individual salad!

The Recipe

Dressing

• Juice of 1 lemon

• 1 tablespoon Dijon Mustard

• 1 teaspoon honey

• 1/2 cup extra virgin olive oil

• 2 scallions (green onions) thinly sliced

• Kosher salt & freshly ground black pepper to taste

Salad

• 1 pound (454g) salmon filet, patted dry

• 4 tablespoons extra virgin olive oil, divided

• Kosher salt & freshly ground black pepper

• 2 large everything bagels, torn or chopped into bite-size pieces

• 2 tablespoons everything bagel season

• 4 ounces (113g) cream cheese, cut into 1/2-1/4 inch cubes

• 5 ounces (142g) mixed baby greens

• 1/2 English cucumber, thinly sliced

• 1/2 small red onion, thinly sliced

• 2 scallions, thinly sliced

• Handful of chopped dill

• 2 medium tomatoes, cut into wedges (personally I prefer to use a pint of cherry tomatoes cut in half)

• flaky salt

The Directions

1. To make the dressing, in a large measuring cup, whisk together the lemon juice, Dijon mustard, and honey. Drizzle in the olive oil while whisking continuously to emulsify. Stir in the scallions and season to taste with salt and pepper. Set aside.

2. Preheat the oven to 450 degrees F. Coat the salmon with 2 tablespoons of the olive oil, season all over with salt and a bunch of pepper, and place on a parchment-lined rimmed sheet pan. If the salmon has skin on, place skin side down.

3. On a separate rimmed baking sheet, toss the bagel pieces with the remaining 2 tablespoons olive oil and spread them out evenly

4. Stick both sheet pans in the oven and bake until the bagels are browned and crisp and the salmon is just cooked through, with an internal temperature of 120 degrees F, it should flake easily with a fork.

5. Begin checking the bagels for doneness at 5 minutes and the salmon at 10 minutes. Let cook slightly while you prepare the salad.

6. Place the everything bagel seasoning in a shallow bowl. Coat the cream cheese cubes all over with the bagel topping and roll them in little balls with your hands.

7. In a large bowl, toss the greens, cucumber, onion, most of the scallions, most of the dill, and most of the croutons with dressing to taste. Break the salmon into pieces (discarding the skin) and add it to the top of the salad. Add the tomatoes, cheese balls, and remaining croutons. Drizzle with additional dressing and sprinkle with the remaining scallions and dill and some flaky salt.

Sexy tip: make sure to not overcook the salmon, medium is perfection (~135 degrees F). I recommend using a Digital Instant Read Meat Thermometer!