BBQ Salmon Cobb Salad

Serves: 4

This is an excellent salad! A nice twist on the traditional cobb.

Dovetailing Tip: Use the 2 extra salmon fillets you cooked on day 3 in todays Cobb Salad.

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2 6 ounce salmon fillets
kosher salt and freshly ground black pepper
1/4 cup barbecue sauce , homemade or your favorite store-bought
2 ears corn
2 tablespoons olive oil
3 cups watercress
3 cups chopped romaine
1 cup grape tomato, sliced in half
1 cup croutons , store-bought or homemade
5 slices cooked bacon, chopped
2 hard-boiled eggs, chopped
1 avocado , cut into cubes
ranch dressing, recipe follows
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


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.

Ranch Dressing:

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


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