Bbq Salmon Cobb Salad Recipes

Steps:

• For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
• For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
• Preheat the oven or a grill to 300 degrees F.
• Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
• For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
• Remove the salmon from the skin and flake over the salad.

Steps:

• Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
• Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
• Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
• Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
• Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

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.

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.