Grilled Salmon Cobb Salad Recipes

GRILLED SALMON COBB SALAD WITH CILANTRO LIME RANCH DRESSING

Steps:

• Grill the salmon: Pat salmon dry and rub both sides with olive oil. Combine Italian seasoning with garlic powder and season both sides along with salt and pepper.
• Grill salmon 4-5 minutes on each side until salmon registers 62F degrees. Chop salmon into medium pieces and set aside.
• Make the salad: In a large salad bowl, combine all salad ingredients and grilled salmon. Set aside for a moment to make the dressing.
• Make the dressing: In a food processor or blender, pulse all ingredients until smooth and creamy. Season dressing with salt and pepper to taste.
• Serve salad cold with dressing and enjoy!

GRILLED SALMON COBB SALAD

Steps:

• Stir together the ingredients for the dressing and reserve.
• In a large serving platter, line up all the ingredients starting with the salad, tomatoes, cucumber, eggs, green beans and pieces of grilled salmon.
• Pour 1 tablespoon of freshly squeezed lemon juice over the grilled salmon.
• Drizzle the dressing over all the ingredients.
• Garnish with the fresh chopped parsley.
• Serve immediately while the salmon and green beans are still warm.

SALMON COBB SALAD IN CREAMY DILL DRESSING

Steps:

• Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
• In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

GRILLED SALMON COBB SALAD {WHOLE 30}

Steps:

• Preheat the grill (or a grill pan) and drizzle the salmon filet and zucchini rounds with the olive oil and season with salt and pepper. Cook the zucchini until grill marks appear and then flip and repeat on the other side. This should only take a few minutes. Grill the salmon for about 5-7 per side or until opaque throughout and it flakes easily with a fork. Once the salmon is done, flake it into bite-sized pieces and set it aside along with the zucchini to cool slightly while you prepare the rest of the salad. Divide the arugula equally among two bowls and then top with bacon, eggs, tomatoes, zucchini, and salmon. To make the dressing whisk together the mayo, vinegar, garlic, parsley, and chives in a small bowl. Serve the salad drizzled with the dressing and enjoy!

GRILLED SALMON CAESAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.

GRIMM'S GRILLED COBB SALAD

Steps:

• Pre-heat grill.
• In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
• Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
• Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
• Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
• Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

GRILLED SALMON SALAD

Steps:

• Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
• Cook the filets on a hot grill for about 5- 6 min.
• per side.
• They should still be rare in the middle.
• Cover with plastic wrap and chill for several hours until cold and firm.
• Remove from frig and remove any skin.
• Break filets up into small chunks and put into a bowl.
• If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
• Add the celery, onion, capers and dill.
• Mix the olive oil, vinegar salt and pepper and pour over salmon.
• Mix well and serve cold or at room temp.

SMOKED-SALMON COBB SALAD

Steps:

• Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.
• Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
• Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.