BBQ Salmon Cobb Salad

I have the yummiest of salads to tell you about. It’s perfect for a Monday!

We, like most people, treat Mondays as the reset day of the week. We take a break from the indulgences we may have had over the weekend and focus on cleaner eating. A big entree-sized salad is my ideal Monday night meal.

The great thing about this salad is that it is unbelievably delicious and doesn’t feel healthy at all. It still has some indulgent qualities (hello, bacon), but packs quite a nutritional punch at the same time.

Salmon is one of the great debates in my married life. Dan does not like it. I love it. Because I do all the cooking, I like to think I get to decide what we eat. But, I am not going to force my husband to eat something he despises on a regular basis just because I can.

Not my style.

In an effort to eat more seafood each week, Dan recently told me he would try to eat salmon more often. I was shocked. Thrilled but shocked. The least I could do was find a way to make it more enjoyable for him.

Enter BBQ sauce!

It is truly a lifesaver here. Even my kids (one of whom is ridiculously picky) love this BBQ salmon, and my salmon-hating husband really enjoys it as well! In fact, I have started making the salmon recipe below at least once a week for us to enjoy alongside roasted veggies or a salad. It is fantastic and could NOT be easier to do. If you’re scared to prepare fish at home, trust me when I say that this salmon recipe is foolproof. You can’t mess it up!

The BBQ seasoning and sauce bake into the fish, creating a smoky-sweet glaze on top. It cuts the fishy taste of the salmon, making it more palatable for those who typically steer clear. It is one of my favorite ways to eat salmon as well, and I could truly eat it any which way.

The rest of the situation is a Cobb salad. Holy yum. As far as salads go, Cobb is up there as one of my fave renditions. Dan loves it too. So, this meal is a win-win for us both!

I like to serve the salmon on top of a big bowl of greens, tomatoes, cucumbers, red onions, bacon, avocado, and my personal favorite touch: 7-minute eggs. SWOON! 7-minute eggs are my favorite way to eat a hard-boiled egg. They happen the same way a regular hard-boiled egg does, but with a reduced cooking time so the yolk is buttery, jammy, and a touch runny. AKA, freaking heaven.

The name of this blog is no lie. I love my egg yolks, guys.

And as if that weren’t enough, I make a quick and easy limey BBQ ranch dressing to drizzle over the salad. It ties everything together while giving all the ingredients a much-needed touch of acidity. Ranch dressing is basically my love language, and this salad just wouldn’t be complete without it! So good!

This is definitely a Monday meal I can get behind.

No boring salads to be found here!

BBQ Salmon Cobb Salad

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• Author: Molly
• Total Time: 30 minutes
• Yield: 2 generous servings 1x

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Description

This BBQ Salmon Cobb Salad is loaded with all of the delicious Cobb salad ingredients and with a special addition that even my salmon-hating husband loves: BBQ glazed salmon filets! Packed with nutrition AND flavor! No boring salads here.

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Ingredients

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For the Salmon:

• 2 (6-oz) center-cut filets of salmon, skin on
• 1 teaspoon dried BBQ seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons BBQ sauce

For the Lime BBQ Ranch Dressing:

• 3 tablespoons Greek yogurt
• Zest and juice of 1 lime
• 1 teaspoon dried BBQ seasoning
• 1 tablespoon BBQ sauce
• 1 tablespoon ranch dressing
• 1 tablespoon red wine vinegar
• ¼ cup extra-virgin olive oil
• Salt and pepper, to taste

For the Salad:

• 8 cups mixed greens of choice (I like a combo of romaine and baby greens)
• ½ cup cherry or grape tomatoes, halved
• ½ cup thinly sliced red onion
• 4 slices bacon, cooked and diced
• 2 hard- or soft-boiled eggs, peeled and halved or sliced
• ½ of an avocado, peeled, pitted, and diced

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Instructions

For the Salmon:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray the parchment with nonstick spray.
2. Place the salmon filets, skin side down, on the parchment and sprinkle the BBQ seasoning, salt, and pepper evenly over the filets.
3. Brush the BBQ sauce evenly over the salmon, coating the top and all the sides of the filets.
4. Bake for 8-10 minutes or until the salmon easily flakes with a form and is firm to the touch.
5. Remove from the oven and allow to cool slightly before using on the salad.

For the Dressing:

1. Whisk all the ingredients except the olive oil together in a bowl.
2. Slowly stream in the olive oil while constantly whisking to allow the mixture to thicken and emulsify.
3. Season, to taste, with salt and pepper.

For the Salad:

1. In a large bowl, combine the greens, tomatoes, onions, bacon, eggs, and avocado.
2. Toss with some of the dressing and then top with the salmon filets. Drizzle on more dressing and then divide between serving plates.

Notes

• I like to do this salad with 7-minute eggs, which results in a jammy, somewhat runny yolk. Place eggs in a pot of boiling water, reduce the heat so that the water is simmering, and then cook the eggs for exactly 7 minutes. Place in a bowl of ice water until completely cooled. Peel under running water.
• For the bacon, I also like to do this in the oven. You can bake it at the same time as the salmon. Bake for 10-15 minutes at 400°F on a foil-lined baking sheet, flipping once, until crisp and browned.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: salad