Recipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”
Salmon Cobb Salad
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Salmon Cobb Salad
June 6, 2020
Rob
- Total time: 30 Minutes
- Servings: 6 Servings
Ingredients
Pan Seared Salmon:
- 1 lb Boneless, Skinless Salmon (preferably wild-caught)
- 1 Tbsp Oil
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
Cobb Salad:
- 1 Large Head of Romaine Lettuce, chopped, rinsed and spun dry
- 2 Ears Of Corn, cooked, shucked and cut off the cob (can also use 1 Can of Corn)
- 1/2 Medium Red Onion, thinly sliced
- 2 Large Hard-Boiled Eggs, peeled and quartered
- 1 Large Avocado, peeled, pitted and sliced
- 1 1/2 Cups Cherry Tomatoes, halved
Cilantro Lime Dressing:
- 3 Tbsp Fresh Lime Juice (1 to 2 limes)
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Cilantro, chopped
- 2 Tbsp Dill, chopped
- 1 Large Garlic Clove, pressed or finely minced
- 1 tsp Sea Salt
- 1/8 tsp Black Pepper
Directions
- 1)
Season salmon generously with salt and pepper. Heat oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces.
- 2)
Arrange romaine lettuce on a large platter or large shallow bowl.
- 3)
Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
- 4)
Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.