Layered Salmon Cobb Salad recipe

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Ingredients

¾ cup buttermilk
¼ cup mayonnaise
2 tablespoons white wine vinegar
½ clove garlic, crushed
2 teaspoons chopped fresh dill
salt and ground black pepper to taste
3 cups fresh green beans, trimmed
1 pound salmon fillets
½ teaspoon vegetable oil
4 cups chopped green leaf lettuce
1 pound tomatoes, cut into bite-sized pieces
1 (15 ounce) can corn, drained
2 cucumbers, halved and sliced
5 hard-boiled eggs, halved
4 slices cooked bacon, cut into thin strips
4 spring onions, thinly sliced

Nutrition Info

373.8 calories
carbohydrate: 26.6 g
cholesterol: 218.5 mg
fat: 20.6 g
fiber: 5.1 g
protein: 23.9 g
saturatedFat: 4.3 g
servingSize: -
sodium: 420.7 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.

  3. Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil, season with salt and pepper.

  4. Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.

  5. Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.

Recipe Yield

6 servings

Recipe Note

This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side.

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