Salmon Stacks with Ding's (Houston's/Hillstone's) Coleslaw

Salmon BLT Stacks with Lemon Caper Vinaigrette 
Serves: 4

Ingredients:
2 lbs of salmon
8 slices of thick sliced applewood smoked bacon
3 tomatoes, sliced
5 ounces of arugula
2 tablespoons of avocado oil (I used EVOO)
Salt and Pepper to season

Lemon Caper Vinaigrette:
1/2 cup olive oil
3 tablespoons of lemon juice
2 teaspoons of lemon zest 
2 heaping teaspoons of capers
1 shallot, minced
1/4 teaspoon of salt

Directions: 

For the Lemon Caper Vinaigrette, in a bowl whisk together olive oil, lemon zest, lemon juice, capers, shallot and salt.  

Preheat oven to 400 F.  Season salmon with salt and pepper.  Allow an oven proof skillet to heat over high heat for 5 minutes.  Add avocado oil and then salmon to skillet, flesh side down skin side up.  Allow salmon to cook for 5 minutes undisturbed.  Flip salmon and place skillet in the oven for 4 minutes for rare or 6 minutes for well.  Meanwhile, arrange a layer of arugula on plates followed by a tomato slice and two slices of bacon, and repeat the arugula and tomato layers once more. 

Top salads with salmon and serve with the Lemon Caper Vinaigrette.


Ding's Coleslaw (Houston's Restaurant Recipe)
1/3 c mayo
3 t drained pickle relish (I was out so I chopped a dill pickle)
1T buttermilk
2 tsp horseradish (skipped)
1 tsp spicy brown mustard (I used dijon)
1 tsp apple cider vingar (I only had RWB so I substituted)
kosher salt, fresh ground pepper
3 cups cabbage finely shredded cabbage
1/4 c chopped parsley
1/4 cup chopped scallion greens (I used white onion)

Preparation

Whisk mayonnaise, relish, buttermilk, horseradish, mustard, vinegar, and sugar in a medium bowl. Season with salt and pepper. Add green and savoy cabbages, parsley, and scallion greens and toss to coat. Taste and season again with salt and pepper.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.