Salmon Cobb Salad - By: Erin Cummings
I've found that not only do I love to cook, but when I make my plating look beautiful I tend to tap into my creative artsy brain and it makes me feel fulfilled and complete after cooking. It becomes less of a chore.
This Salmon Cobb Salad is a super easy weekend lunch option that makes you feel like you are eating at a restaurant. Enjoy!
- Filet of Salmon
- 1 Package of Bacon
- Spinach (or your choice of lettuce)
- chopped cherry tomatoes
- cheese crumbles (vegan cheese crumbles pictured)
- 4 eggs
- sliced avocado
- sprouts for garnish
- finishing salt
- Marinated Onions (by No Crumbs Left)
- 1/4 cup quality olive oil
- 1 tbs balsamic vinegar
- 2 tbs dijon mustard
Preheat oven to 375. Place Bacon on baking sheet with parchment paper and cook for 30 minutes (or cook your bacon your favorite way).
Place eggs in boiling water for approximately 6 minutes. Using a slotted spoon, take each out and place in an ice bath. Once the ice is mostly melted, peel each egg and slice in half.
The salmon cooks fairly quick, so this is a great time to chop all your veggies and ingredients for your salad and place them in small bowls if you would like to place them neatly on your plate.
Heat avocado (or vegetable) oil in a pan on medium heat, salt the salmon on both sides and place the salmon skin side down for approximately 5-7 minutes. You’ll notice the fat beginning to seep out. Flip the salmon over for 4-6 minutes. Place salmon on a separate plate.
Remove bacon from oven and crumble when cool to touch.
Whisk dressing ingredients.
Place your lettuce on one half of the side your plate/large bowl. From there, for Cobb Salad’s, I like to place each ingredient of the salad in small bundles on top of the lettuce. You will place your protein on the empty side of the plate.
Finish with sprouts and salt on top or any other herbs you like to add, and drizzle with dressing.