Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Salmon Cobb Salad
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 618
- Total Fat
- 48 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 135 mg
- Sodium
- 1189 mg
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 618
- Total Fat
- 48 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 135 mg
- Sodium
- 1189 mg
Ingredients
Directions
- 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.
