This hearty Salmon Cobb Salad has the traditional crispy bacon, tomatoes, and egg we all enjoy. Substitute the salmon for grilled chicken, pork, beef, or turkey for even more variety.
Salmon Cobb Salad
Makes 4 to 6 servings
Ingredients
- 2 heads romaine lettuce, shredded
- 10 slices thick-cut bacon, cooked and crumbled
- 5 hard-cooked eggs, peeled and sliced
- 1½ cups quartered cherry tomatoes
- 1 (8-ounce) package fresh French green beans, steamed according to package directions
- 1 (2-pound) skin-on salmon fillet
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh Dill Dressing (recipe follows)
Instructions
- On a large platter, layer lettuce, bacon, eggs, tomatoes, and green beans.
- Heat a grill pan with a lid over medium heat. Rub salmon with olive oil; sprinkle with salt and pepper. Place salmon, skin side up, in pan. Cover and cook for 5 minutes. Turn salmon, and cook 5 to 6 minutes more or to desired degree of doneness. Flake salmon into large pieces, discarding skin.
- Layer salmon over salad, and drizzle with Fresh Dill Dressing.
Fresh Dill Dressing
Makes about ¾ cup
Ingredients
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons minced fresh dill
- 1 tablespoon whole-grain mustard
- ½ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 1 week.
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