Grilled Salmon Cobb Salad
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
36
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 large
Egg3 tbsps
White Wine Vinegar2 tbsps
Tarragon (finely chopped fresh)1 cup
Extra-Virgin Olive Oil1 cup
Basil (fresh, torn)1.5 cups
Cherry Tomatoes (halved)Directions:
1
Preheat a grill to medium high
2
Put the eggs in a medium saucepan and cover with cold water
3
Bring to a boil, then remove from the heat and let sit, covered, 10 minutes
4
Drain and rinse under cold water until cool
5
Peel, chop and set aside
6
Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes
7
Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine
8
Gradually whisk in the olive oil until combined; season with salt and pepper
9
Set aside
10
Brush the grill grates with vegetable oil
11
Lightly brush the lettuce, avocados and corn with vegetable oil
12
Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board
13
Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes
14
Transfer to the cutting board and let rest 5 minutes
15
Roughly chop the lettuce, discarding the core; transfer to a large platter
16
Add the basil and dill and toss
17
Cut the kernels off the corn and chop the avocado and salmon
18
Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper
19
Drizzle with the dressing and top with parsley