Floating Olive Branch


2 salmon fillets

2 tsp. Memphis Smoke Seasoning Blend

2 tsp. of your favorite Seasons Mild Extra Virgin Olive Oil

1 can pinto beans, drained and rinsed

1/2 cup fresh or frozen corn (if frozen, thawed)

1/2 cup tomatoes, diced

1/2 cup green bell peppers, diced

1/4 cup red onion, peeled and diced

1/4 cup cilantro, chopped

1 Tbsp. jalapeño, chopped (optional)

1 head of romaine, separated into leaves

Bacon Ranch Dressing:

Dash of black pepper

2oz. Greek yogurt

1oz. mayonnaise

1oz. Dill Infused EVOO

1oz. Bacon Infused EVOO

1oz. Garlic Infused EVOO

2oz. Sicilian Lemon Infused White Balsamic


Season salmon fillets with Memphis Smoke Seasoning and preheat a grill or skillet over medium-high heat. Coat the grill or skillet with extra virgin olive oil and cook salmon until thoroughly cooked 6-8 minutes. Remove from the skillet or grill and set aside to rest and cool slightly.

Combine salad ingredients in a large bowl (beans, corn, tomatoes, peppers, onion, cilantro, and jalapeño). Toss to combine.

Combine Bacon Ranch Dressing ingredients in the salad dressing shaker bottle (following the diagram listed on the side of the bottle). Shake to combine and drizzle over the salad when ready to serve. 

Place leaves on plates and top with salad and salmon. Drizzle with dressing before serving.