Cobb Salad with White Wine-Marinated Salmon
- Level: Easy
- Yield: 4 servings, with extra dressing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 76
- Saturated Fat
- 17
- Carbohydrates
- 23
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 198
- Sodium
- 1043
- Total: 1 hr (includes marinating time)
- Active: 30 min
Ingredients
Salmon:
One 400-gram salmon fillet, skin on (about 14 ounces)
1/2 cup (125 milliliters) dry white wine, such as Pinot Grigio
1/4 cup (60 milliliters) olive oil, plus more for cooking
1/4 cup finely chopped parsley
1 lemon, zested
3 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Salad:
3 eggs
2 shallots, thinly sliced
2 tablespoons (30 milliliters) sherry vinegar
Kosher salt
1 head leaf lettuce, torn or chopped
2 cups (about 250 to 300 grams) cherry tomatoes, halved
1 avocado, cut into chunks
1 cup (about 125 grams) crumbled blue cheese
2 tablespoons chopped chives
Dressing:
1/4 cup (60 milliliters) sherry vinegar
1/2 shallot, finely minced
1 garlic clove, finely minced
2 tablespoons (30 milliliters) stone ground mustard
1 tablespoon (15 milliliters) maple syrup
1/2 cup (125 milliliters) olive oil
Kosher salt
Freshly ground black pepper
Directions
- 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.
- 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.
- Toss the shallots in a small bowl with the vinegar. Season with salt and set aside to pickle slightly.
- Arrange the lettuce onto a large serving platter. Arrange the remaining toppings on the lettuce.
- 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.
- 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.
- 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.