6 salmon fillets
2 tablespoons olive oil
2 teaspoons garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon paprika pepper
2 tablespoons dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons dry mustard
1 teaspoon dried oregano
1/2 teaspoon salt and pepper seasoning
1/8 teaspoon dried dill weed
2 slices bacon
1 dash ground black pepper
2 slices peanut butter
8 ounces sliced almonds
Heat oil in a large skillet over medium heat. Add garlic powder, paprika, salt, paprika pepper, rosemary, sage, dry mustard, oregano, salt, pepper and dill. Cook and stir for 2 to 3 minutes and remove fish.
Microwave tuna fillets in brown paper towels until crisp, about 10 minutes. Place tuna in a large bowl and toss with sweet, sour, dried, and ground white wine. Pour over salmon mixture and toss gently. Cover and refrigerate until well marinated.
In a medium bowl, combine bacon, bacon grease, bacon bits, and peanut butter. Sprinkle evenly over tuna.
Place salmon mixture in a large bowl. Discard remaining marinade. Place salmon mixture in bowl with remaining marinade.
Combine almonds, peanut butter, and lettuce and toss gently. Serve at room temperature.
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