Summer Harvest Salmon Cobb Salad – Wild Bay Seafood Company

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! 

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