Smoked Salmon Cobb Salad Recipes
BBQ SALMON COBB SALAD
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Preheat a grill pan over medium heat.
- Put the salmon fillets on the prepared baking sheet, season with salt and pepper and brush with the barbecue sauce. Bake until firm and the thickest part flakes through, 12 to 15 minutes. Let rest for 5 minutes, then flake with a fork.
- Meanwhile, brush the corn with the olive oil and season with salt. Put on the grill pan and grill, turning every 2 minutes, until grill-marked and tender on all sides, about 8 minutes total. Let cool, then slice the kernels off the cob.
- Add the watercress and romaine to a large serving bowl. Top with the salmon flakes, corn, tomatoes, croutons, bacon, egg and avocado. Pour on about 1/3 cup of the Ranch Dressing, toss and serve.
- Add the mayonnaise, yogurt, buttermilk, chives, parsley, garlic powder, salt and pepper to a medium bowl and mix to combine. Refrigerate until ready to serve.
- Recipe courtesy of Katie Lee
SALMON COBB SALAD
Salty, yummy, refreshing, and light. The dill adds an unexpected, amazing flavor. It's addicting! Lots of great protein in this one, with the eggs and salmon.
Provided by Jen
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, shallot, dill, lemon juice, and salt together in a bowl until dressing is smooth; refrigerate.
- Mix lettuce, bacon, avocado, eggs, and salmon together in a bowl. Add dressing and toss until coated; season with black pepper.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 3 g, Cholesterol 95.5 mg, Fat 20.4 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 5.1 g, Sodium 810.2 mg, Sugar 1.5 g
LAYERED SALMON COBB SALAD
This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side.
Provided by Stasty Cook
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.
- Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
- Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
- Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 26.6 g, Cholesterol 218.5 mg, Fat 20.6 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 4.3 g, Sodium 420.7 mg, Sugar 8.9 g
SMOKED-SALMON COBB SALAD
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
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.
SMOKED SALMON AND COD SALAD WITH MIXED OLIVES
Steps:
- Slice the head of lettuce into 4 pieces, and place each bunch on a large serving plate in a cross shape, without overlapping.
- Place all of the chopped olives in a small bowl, and then add the olive oil, vinegar, and salt, to taste. Stir to combine, and then spread generously over the lettuce.
- Place the fillets of smoked salmon and cod over each of the lettuce pieces.
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- Season salmon generously with salt and pepper. Heat 1 Tbsp 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.
- Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
- Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.
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- Hard-boil the eggs: In a medium saucepan with a lid, bring water to a boil (enough to cover the eggs). Once boiling, carefully add the eggs with a spoon, bring down to low heat, and cover. Simmer for 2 minutes, covered. Then turn off heat and let the eggs sit in the hot water for 10 minutes, still covered. Once ready, run them under cold water, peel, and cut into wedges or slices. Note: 10 minutes will result in eggs with a tiny bit of creaminess inside. If you want them more cooked, let them site for another 1-2 minutes in the hot water.
- Meanwhile, cook the bacon on a large skillet over medium heat, until cooked through and crispy. Drain excess fat on a plate lined with paper towel. Then chop the cooked bacon. Set aside.
- Cook the salmon: Season salmon with salt and pepper on both sides. Heat about 1-2 tablespoons olive oil in a large skillet over medium-high heat, and cook the salmon, about 4-5 minutes per side or until cooked through. Transfer to a plate and let it rest for 10 minutes. Roughly shred with a fork.
- Meanwhile, make the avocado green goddess dressing: in a blender or food processor, blend or process all the dressing ingredients. Add water as needed to thin out the dressing. Set aside.
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- Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
- Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 62 F. Use a fork to flake the cooked salmon into bite-sized pieces and set aside.
- Heat broiler and line a baking sheet with parchment paper (or foil). Place salmon on pan and broil 8 to 10 minutes or until fish flakes easily when tested with a fork.
- Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
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- Preheat oven to 350F. Cover a baking sheet with parchment paper or foil. Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool, then gently pull the meat away from the skin, and break the meat up with your fingers.
- On a platter or a couple large plates, assemble the salad by making a bed of the spring greens or lettuce.
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- Make the dressing by whisking all the ingredients together, then store in the refrigerator until ready to serve. Letting stand in the fridge will blend and boost the flavors.
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