Salmon Cobb Salad

Salads have come a long way from being simple side dishes to becoming delightful, hearty meals that showcase an array of flavors and textures. Among these, the Salmon Cobb Salad stands out as a true culinary masterpiece, combining the richness of salmon with the freshness of vegetables and the creaminess of dressings. In this article, we delve into the world of Salmon Cobb Salad, exploring its origins, ingredients, and the artistry behind its preparation.

The Origins of Cobb Salad

Cobb Salad, in its traditional form, is an American dish that dates back to the 1930s. It was created by Robert Cobb, the owner of the famous Hollywood restaurant, the Brown Derby. The story goes that Cobb, looking for a midnight snack, gathered leftovers from the restaurant kitchen, including lettuce, avocado, tomatoes, bacon, chicken, eggs, chives, cheese, and dressing. He chopped everything finely, tossed it in a bowl, and voilà, the Cobb Salad was born.

How to Make Salmon Cobb Salad

Use pan wild-caught salmon whenever you can get your hands on it. Read more about the differences between wild caught and farm raised salmon here.
Fresh corn on the cob generally has the sweetest and best flavor, but when it is not in season, feel free to substitute with frozen (cooked according to package instructions) or well-drained canned corn.
Any size, shape or color of tomatoes will work in this recipe.

We found that pan seared salmon it is the quickest and easiest way to prepare salmon for a salad. but grilled salmon, or even baked salmon would work just as well. If you have leftover salmon from lunch, make this salad for dinner and you will be your own “Robert Howard Cobb!”

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Salmon Cobb Salad Recipe




Salmon Cobb Salad is a modern spin on the classic American Cobb salad. It is definitely a feel-good, protein packed salad loaded with crisp lettuce, sweet corn, avocados, ripe cherry tomatoes and hard-boiled eggs.

Prep: 15 mins

Cook: 15 mins

Serves: 4

Ingredients
For Pan Seared Salmon:
1 lb salmon, boneless, skinless (preferably wild-caught)
1 tsp sea salt
1/4 tsp black pepper

For Cobb Salad:
1 large head of romaine lettuce, chopped, rinsed and spun dry
2 ears of corn, cooked, shucked and cut off the cob
1/2 medium red onion, thinly sliced
2 large hard-boiled eggs, peeled and quartered
1 large avocado, peeled, pitted and sliced
1 1/2 cups cherry tomatoes, halved

For Cilantro Lime Dressing:
3 Tbsp fresh lime juice, from 1 to 2 limes
3 Tbsp extra virgin olive oil
2 Tbsp cilantro, chopped
2 Tbsp dill, chopped
1 large garlic clove, pressed or finely minced
1 tsp sea salt
1/8 tsp black pepper

Instructions

1.Season salmon generously with salt and pepper. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces.

2.Arrange romaine lettuce on a large platter or large shallow bowl.

3.Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.

4.Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.

Nutrition

Salamon Cobb Salad Recipe
Amount per serving
Calories         432
            % Daily Value
Fat 28g             43%
  Saturated Fat 4g  25%
Cholesterol 155mg   52%
Sodium 1261mg       55%
Potassium 1124mg    32%
Carbohydrates 18g    6%
  Fiber 5g          21%
  Sugar 5g           6%
Protein 29g         58%
Vitamin A 1245IU    25%
Vitamin C 25.7mg    31%
Calcium 41mg         4%
Iron 2.2mg          12%




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