Grilled Salmon Cobb Salad

Total Time:
55 min
30 min
25 min

4 to 6 servings

  • 3 large eggs
  • 1 1 -pound piece skinless center-cut salmon (preferably wild)
  • 1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 3 tablespoons white wine vinegar
  • 1/2 shallot, chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 cup extra-virgin olive oil
  • Vegetable oil, for brushing
  • 2 heads romaine lettuce, halved lengthwise
  • 2 avocados, halved, pitted and peeled
  • 2 ears of corn, shucked
  • 1 cup fresh basil, torn
  • 1/2 cup roughly chopped fresh dill
  • 1 1/2 cups cherry tomatoes, halved
  • Chopped fresh parsley for topping
  • Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.

  • Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.

  • 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. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.

  • Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. 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. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.

  • Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

  • Photograph by Con Poulos

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