Description

The Salmon Cobb Salad is a sophisticated evolution of the classic Cobb Salad, using fresh salmon fillets to create a dish rich in omega-3 fatty acids and textures such as creamy avocado and crispy bacon. This recipe focuses on precision cooking, ensuring the fish remains succulent and is complemented by a well-emulsified vinaigrette.

Ingredients

Scale

1.5 lbs Fresh Atlantic or Wild-Caught Salmon Fillets
6 cups Romaine Lettuce or Spring Mix
2 large Hass Avocado (diced)
1 cup Cherry Tomatoes (halved)
4 large Hard-boiled Eggs (peeled and sliced)
6 slices Crispy Bacon Bits (sugar-free)
1/2 cup Blue Cheese Crumbles (or Feta)
1/2 cup Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
Kosher Salt and Fresh Cracked Black Pepper to taste

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Instructions

Prepare the salmon by patting it dry and seasoning with salt and pepper, then sear it skin-side down in a cast-iron skillet
Cook the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until medium-rare
Boil the eggs in a saucepan for exactly 9 minutes, then cool them in an ice bath
Emulsify a vinaigrette by shaking olive oil, red wine vinegar, Dijon mustard, and salt in a jar
Chop the romaine lettuce and arrange it on a platter
Flake the salmon and arrange it with avocado, tomatoes, eggs, bacon, and blue cheese on the lettuce
Drizzle with vinaigrette and season with extra black pepper before serving

Notes

Ensure the salmon is at room temperature before cooking for the best texture.

Use ripe avocado to enhance the salad, preventing browning with lemon juice or vinaigrette.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 540 kcal
Sugar: 2g
Sodium: 680mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 5g
Protein: 42g
Cholesterol: 215mg