Salmon Cobb Salad Recipe
The Salmon Cobb Salad puts a modern twist on the classic American Cobb Salad. This protein-packed salad is sure to make you feel good, with crisp lettuce, sweet corn, avocados, ripe cherry tomatoes and hard-boiled eggs.
Ingredients:
Ingredients for the pan-seared salmon:
– 1 lb of boneless, skinless salmon (preferably wild-caught)
– 1 tsp of sea salt
– 1/4 tsp of black pepper
Ingredients for the Cobb salad:
– 1 large head of romaine lettuce, chopped, rinsed and spun dry
– 2 ears of corn, cooked, shucked and cut off the cob
– 1/2 medium red onion, thinly sliced
– 2 large hard-boiled eggs, peeled and quartered
– 1 large avocado, peeled, pitted and sliced
– 1.5 cups cherry tomatoes, halved
Ingredients for the cilantro lime dressing:
3 tbsp fresh lime juice (from 1–2 limes)
3 tbsp extra virgin olive oil
2 tbsp chopped coriander
2 tbsp chopped dill
1 large garlic clove, pressed or finely minced
1 tsp sea salt
1/8 tsp black pepper
METHOD:
Season the salmon generously with salt and pepper. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-high heat. Once the oil is hot, add the salmon, skin-side down, and cook until golden and crisp on the first side (4 minutes). Then, flip the salmon over and continue cooking for another 4 minutes or until cooked through, depending on the thickness of the salmon.
Transfer to a plate and leave to cool to room temperature, then flake the salmon into bite-sized pieces using forks.
Arrange the romaine lettuce on a large platter or shallow bowl.
Arrange the remaining salad ingredients in rows over the lettuce: cooked corn kernels, sliced onion, quartered eggs, sliced avocado and halved cherry tomatoes.
Combine the dressing ingredients in a measuring cup and stir to mix. Drizzle evenly over the salad just before serving.
