Smoked Salmon Cobb Salad Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

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.

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