Salmon Cobb Salad
User Reviews
5
2 reviews
Excellent
Salmon Cobb Salad
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This salmon Cobb salad recipe is a lighter take on the classic! It's every bit as delicious.
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Ingredients
- 3 egg
- 1/2 tablespoon olive oil
- 1 salmon small piece, about 1/2 pound
- 1 butter lettuce
- 1 assorted salad greens
- 1 arugula large handful
- 2-3 tomato chopped, medium
- 1 avocado diced
- scallions chopped, to taste
- radish greens to taste (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil.
- Hard boil your eggs. The ones pictured are cooked for 7 minutes after they start boiling. Once they're done, cover with cold water and peel.
- Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a fork (don't overcook).
- Meanwhile, whisk the dressing ingredients together in a small bowl and set aside. Prep your other salad ingredients and add them to a large salad bowl.
- When the eggs and salmon are done, chop or slice the eggs as desired and break the salmon into smaller pieces using a fork. Add to the salad bowl.
- Either toss the salad or pour the dressing over top. Enjoy immediately.
Notes
- Serves 2 as a main course or 4+ as a side salad.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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