Cobb Salad, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Cobb Salad with White Wine-Marinated Salmon

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  • Level: Easy
  • Total: 1 hr (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings, with extra dressing
Cook up a healthy meal for the whole family with salmon and a bright Cobb salad made with eggs, cherry tomatoes, avocado and blue cheese. The salmon’s white wine marinade is special enough for the weekend and easy enough for a quick and delicious weeknight meal.






  1. Place the salmon in a glass bowl or zip-top bag, add the wine, oil, parsley, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Toss gently to combine. Place in the fridge for 30 minutes to 1 hour.
  2. Cook the eggs by placing them into a small pot and covering with about 1 inch of cold water. Bring the water to a boil over high heat, cover with a lid, remove from the heat, and set a timer for 13 minutes. Once cooked, drain and run under cold water. Peel and cut into quarters.
  3. Toss the shallots in a small bowl with the vinegar. Season with salt and set aside to pickle slightly.
  4. Arrange the lettuce onto a large serving platter. Arrange the remaining toppings on the lettuce.
  5. Heat 1 tablespoon of olive oil in a nonstick skillet or heat a barbecue over medium heat and lightly grease the grill. Remove the salmon from the marinade, and pat it dry with paper towel. Season with salt and pepper. Cook until cooked through, 5 to 7 minutes per side. Set aside to cool slightly.
  6. Make the dressing by whisking together the sherry vinegar, shallot and garlic. Whisk in the mustard and maple syrup, then slowly drizzle in the olive oil while whisking to emulsify and bring everything together. Season to taste with salt and pepper.
  7. Lightly flake the salmon and place on the salad along with the pickled shallots. Drizzle some dressing over the salad and season with salt and pepper. Serve with extra dressing, if desired.