BBQ Salmon Cobb Salad
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.
|2||6 ounce salmon fillets|
|kosher salt and freshly ground black pepper|
|1/4 cup||barbecue sauce , homemade or your favorite store-bought|
|2 tablespoons||olive oil|
|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|
|1/2 cup||plain yogurt|
|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.
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