Cobb Salad with Grilled Salmon

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4 - 6

This version of the American Cobb salad with salmon is slightly different from the traditional version, but follows the same principle: all ingredients are chopped and arranged in neat rows on a bed of lard. Half of the ingredients are grilled, which adds an extra rich flavor. Arrange poached eggs, grilled salmon, corn, fresh cherry tomatoes, and toasted avocado on top of sliced grilled romaine lettuce and drizzle with a tart vinaigrette. This no-toss Cobb salad is a stunning addition, perfect for special occasions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece (450 g) skinless wild salmon fillet (center part)
3 large eggs
0.5 tsp grated lemon zest + juice of 1 lemon
3 tablespoons white wine vinegar
Half a shallot, chopped
2 tbsp finely chopped fresh tarragon
0.5 cups extra-virgin olive oil
Vegetable oil for greasing
2 heads romaine lettuce, halved lengthwise
2 avocados, halved lengthwise, pitted and peeled
2 ears of corn, husked
1 cup fresh basil, torn
0.5 cup coarsely chopped fresh dill
1.5 cups cherry tomatoes, halved
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: smoked salmon, eggs, romaine lettuce, Avocado, corn, cherry tomatoes, basil, dill, tarragon

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let stand, covered, for 10 minutes. Drain and run the eggs under cold water to cool. Peel and slice.
Meanwhile, drizzle the fish with the juice of half a lemon and season generously with salt and black pepper; let sit for 10 minutes.

Prepare the dressingIn a small bowl, combine the juice of the remaining lemon half with the lemon zest, vinegar, shallot, and tarragon; whisk. Gradually whisk in the olive oil until the dressing is smooth; season with salt and pepper to taste.
Brush the grill grate with vegetable oil. Lightly brush the romaine lettuce, avocado, and corn with vegetable oil. Grill the vegetables, turning, until crisply charred, about 2 minutes for the lettuce and avocado and 5-6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the fish, turning once, until cooked through, 6-8 minutes. Transfer to a cutting board and let rest for 5 minutes.
Chop the salad into large chunks, discarding the core; transfer to a large platter. Add basil and dill and toss. Cut the corn kernels from the cobs and slice the avocado and fish. Arrange the corn, tomatoes, hard-boiled eggs, salmon chunks, and avocado in rows on top of the salad; season with salt and pepper to taste. Drizzle the salad with dressing and sprinkle with parsley.

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