Salmon Cobb Salad Recipe:

Name: Salmon Cobb Salad Recipe:
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb salmon (boneless, skinless (preferably wild-caught)); 1 tsp sea salt; 1/4 tsp black pepper; 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 1/2 cups cherry tomatoes (halved); 3 Tbsp fresh lime juice (from 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

Salmon Cobb Salad is a modern spin on the classic American Cobb salad. It is definitely a feel-good, protein packed salad loaded with crisp lettuce, sweet corn, avocados, ripe cherry tomatoes and hard-boiled eggs.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 5.0 (34) 👁️ 38 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

4 servings

1 lb salmon (boneless, skinless (preferably wild-caught))
1 tsp sea salt
1/4 tsp black pepper
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 1/2 cups cherry tomatoes (halved)
3 Tbsp fresh lime juice (from 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

Steps

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 romaine lettuce on a large platter or large shallow bowl.
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.