Salmon Cobb Salad Recipes

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

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:

• 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:

• 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.