Name: BBQ Salmon Cobb Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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; 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

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.

Ingredients

Scale

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:

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

For the Dressing:

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

For the Salad:

In a large bowl, combine the greens, tomatoes, onions, bacon, eggs, and avocado.
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