Salmon Cobb Salad

A luxurious and protein-packed twist on the classic Cobb. This salad replaces the traditional chicken with flaky, perfectly cooked salmon, creating a lighter yet equally satisfying and visually stunning entrée. It’s perfect for a sophisticated lunch, brunch, or light dinner.

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Why This Salad Is Special

• Elevated Protein: Rich, omega-3-packed salmon adds a gourmet touch.

• The Perfect Bite: Every forkful can have a little bit of everything—salmon, egg, avocado, bacon, and blue cheese.

• Beautiful Presentation: The iconic “striped” or arranged presentation is impressive and appetizing.

• Nutrient Powerhouse: A complete meal loaded with healthy fats, vitamins, and minerals.

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Ingredients (For 2 Large Entrée Salads)

For the Salmon:

• 2 salmon fillets (6-8 oz / 170-225g each), skin-on or skinless

• 1 tbsp olive oil

• 1 tsp smoked paprika or regular paprika

• ½ tsp garlic powder

• Salt and black pepper to taste

• Lemon wedges, for serving

For the Salad Components (The Cobb “Stripes”):

• 1 large head of romaine lettuce, chopped (or 5 oz / about 6 cups)

• 4 strips thick-cut bacon, cooked until crispy and crumbled

• 2 hard-boiled eggs, peeled and quartered or chopped

• 1 large ripe avocado, sliced or cubed

• 1 cup cherry tomatoes, halved

• ½ English cucumber, diced

• ¼ cup crumbled blue cheese (or sub feta or goat cheese)

• 2 tbsp fresh chives, chopped (for garnish)

For the Classic Red Wine Vinaigrette:

• ¼ cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 small clove garlic, minced

• ½ tsp dried oregano

• ½ tsp honey or maple syrup (optional)

• Salt and black pepper to taste

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Step-by-Step Instructions

Step 1: Cook the Salmon

1. Pat salmon fillets dry. Rub with olive oil, paprika, garlic powder, salt, and pepper.

2. Cook (Choose one method):

   • Pan-Seared (Recommended): Heat 1 tsp oil in a non-stick skillet over medium-high. Place salmon skin-side down (if skin-on). Cook for 4-6 minutes until skin is crispy. Flip and cook for 2-4 more minutes until desired doneness (145°F / 63°C for medium).

   • Baked: Preheat oven to 400°F (200°C). Bake on a parchment-lined sheet for 12-15 minutes.

   • Grilled: Grill over medium-high heat for 4-5 minutes per side.

3. Let salmon rest for a few minutes, then flake into large chunks. Squeeze a little fresh lemon over the top.

Step 2: Prep the Cobb Components

1. Cook bacon until crispy, then drain and crumble.

2. Hard-boil, cool, and peel eggs. Slice or chop.

3. Chop lettuce, halve tomatoes, dice cucumber, slice avocado (squeeze a little lemon juice on it to prevent browning).

4. Crumble blue cheese and chop chives.

Step 3: Make the Dressing

1. In a small jar, combine all vinaigrette ingredients. Shake vigorously until emulsified.

Step 4: Assemble the Salad

1. Traditional Presentation (On a large platter or individual plates):

   • Create a bed of chopped romaine lettuce.

   • Neatly arrange the remaining ingredients in stripes or sections over the lettuce: flaked salmon, crumbled bacon, hard-boiled egg, avocado, tomatoes, cucumber, and blue cheese.

   • Sprinkle with fresh chives.

2. Tossed Bowl Presentation (Simpler):

   • Combine lettuce, tomatoes, and cucumber in a large bowl. Toss with half the dressing.

   • Top with salmon, bacon, egg, avocado, and blue cheese arranged on top.

   • Drizzle with remaining dressing and garnish with chives.

3. Serve immediately with lemon wedges on the side.