Summer Harvest Salmon Cobb Salad
We’re having a beautiful summer in the Pacific Northwest and our garden is bursting with a variety of fresh veggies and herbs! What better way to serve them up than in a delicious salad?
This recipe takes the traditional cobb salad and kicks it up a few notches both in flavor and nutritional value. It includes the hard boiled eggs, bacon, and avocado that we all know and love, but adds sockeye, garden-fresh beets, greens and plenty of herbs. This makes for an antioxidant, protein, and omega-3 rich dinner that comes together in a colorful display. Not to mention, it is absolutely delicious. Give it a try, we think you’ll love it!
Summer Harvest Salmon Cobb Salad
(Serves 4)
- 1 1.5 lb. sockeye salmon fillet
- 4 slices thick cut bacon, cooked & roughly chopped
- 4 hard-boiled eggs, halved lengthwise
- 4 medium beets, roasted & sliced
- 1 large avocado, diced
- 1 cup grape or cherry tomatoes, halved
- 6 cups mixed greens, roughly chopped (we used a combo of butter lettuce, spring mix, & beet greens)
- A handful of your favorite herbs, chopped (we used basil, Italian parsley, chives & thyme)
- 1/2 cup + 1 Tbsp. olive oil
- 1/2 lemon, juiced
- 2 tsp. Kosher salt
- 1 tsp. pepper
- Nasturtium blossoms (optional)
- Sourdough bread (optional)
Dressing: In small glass jar with a lid, mix 1/2 cup olive oil, lemon juice, 1 tsp. Kosher salt, pepper and shake all ingredients until combined.
Season salmon with 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Roast in 250 degree F. oven for 20 minutes.
Assemble salad by placing greens on a large platter. Top with flaked chunks of salmon, eggs, bacon, tomatoes, avocado, and a sprinkle of roughly chopped fresh herbs. Optional: we added nasturtiums as we had them in our garden and they add color and delicious peppery notes.
Drizzle dressing on top and serve with a good quality sourdough bread (optional). Enjoy!