Salmon Cobb Salad Recipe

Salmon Cobb Salad Recipe

This recipe is a delicious and satisfying salad packed with protein and healthy fats.

Ingredients:

• For the Salad:
  • 1 large head romaine lettuce, chopped
  • 1 pound boneless, skinless salmon fillets
  • 6 slices bacon, cooked and crumbled
  • 3 hard-boiled eggs, quartered
  • 1 avocado, pitted and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled blue cheese (optional)
• For the Dressing (Basic Vinaigrette):
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat with olive oil. Sear the salmon for 4-5 minutes per side, or until cooked through. Remove from the heat and let cool slightly. Flake the salmon with a fork.
2. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, and blue cheese (if using).
3. Make the Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper.
4. Assemble the Rest of the Salad: Add the cooked and crumbled bacon, quartered eggs, sliced avocado, and flaked salmon to the salad bowl.
5. Dress and Serve: Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients.

Tips:

• For a richer flavor, grill the salmon instead of pan-searing it.
• If you don’t have Dijon mustard, you can substitute it with another type of mustard, such as whole-grain mustard or yellow mustard.
• Feel free to add other ingredients to your salad, such as crumbled feta cheese, chopped fresh herbs, or sliced cucumber.
• To prevent the avocado from browning, toss it with a little lemon juice after slicing.
• Make the dressing ahead of time and store it in the refrigerator for up to a week.
• This salad is best served immediately, but leftovers can be stored in the refrigerator for up to a day. However, the dressing may become soggy, so it’s best to store the dressing on the side and add it just before serving.