Cobb Salad with Grilled Salmon
Servings
2Serving size
about 2 1/2 cups salad with 4 ounces salmonThis recipe does not make good leftovers.
Ingredients
| 6 tsp. Olive oil (divided) |
| 2 tsp.. White wine vinegar |
| 1 tsp.. Honey |
| 2 tsp. Dijon mustard |
| 2 4-ounce filets Fresh atlantic salmon (skinned) |
| 6 large Green onions |
| 6 leaf outer Romaine lettuce (thinly sliced crosswise) |
| 2 large Egg(s) (hard boiled, cut into quarters) |
| 1 large Tomatoes (cut into 8 wedges) |
| 2 ounce Blue cheese (crumbled) |
| 1 medium Avocados, raw (sliced thinly) |
| 1 to taste Black pepper |
Instructions
Whisk until smooth and then place in the refrigerator to chill.
Place a large skillet over medium high heat and add 2 teaspoons olive oil.
When the oil is hot, add the salmon filets and cook for 4 minutes.
Turn the salmon over and cook for 4 to 5 minutes.
Remove from the pan and let cool for a few minutes and then place in the refrigerator to chill.
Add the green onions to the pan and cook for 6 minutes, turning once or twice.
Remove the green onions from the pan and let cool for a few minutes, then place in the refrigerator to chill.
When ready to serve, place the lettuce in a large bowl and add the dressing.
Toss well until coated with dressing.
Divide the lettuce onto two plates and arrange the salmon, green onions, tomato, avocado and blue cheese around the plates.
Serve topped with ground black pepper to taste.
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Special Diet Information
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Lactose
This recipe contains cheese and may be safe for some with lactose intolerance.
Recipe Notes
Cobb Salad is a classic and this version with avocado and salmon rather than bacon is fantastic! There is a perfect balance of flavors: salty and umami blue cheese, sweet grilled green onions and salmon, creamy avocado, and tart tomato.
This is the perfect recipe to improve your Mediterranean diet score – seafood, cheese, veggies, great quality oil and fruit (those tomatoes are fruits after all). The mustard vinaigrette makes the perfect complement with a great sweet-sharp flavor.