Add cilantro, Smoky Bacon Grapeseed Oil, red wine vinegar, and salt to a food processor. Puree until combined.
Cook bacon to desired doneness. Transfer to a paper towel-lined plate to drain and cool. Crumble or chop into small pieces.
Heat 1 tablespoon of the prepared dressing in a 12-inch nonstick skillet over medium heat. Season salmon with Memphis Dry Rub. Cook salmon for about 4 minutes on each side or until cooked through: 145°F.
Divide arugula between 4 plates. Top with avocado, tomato, and bacon. Top salad with salmon. Drizzle with prepared dressing.
