Lemon Dill Baked Salmon Cobb Salad
This Salmon Cobb Salad has amazing and delicious flavors. A perfect spin on the classic American Cobb salad!
Equipment
Ingredients
STEP 1 - LEMON DILL SALMON
- 1/2 lemon (Thinly Sliced)
- 8 oz (225 g) salmon filets
- 1 Tbsp (15 g) Meyer Lemon Oil
- 1 Tbsp (0.4 g) Fresh Dill and Lemon Herb Blend
- fresh dill stems
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
STEP 2 - HARDBOILED EGGS
- 3 Eggs (Hardboiled | Peeled | Cut into Quarters)
STEP 3 - CORN ON THE COB
- 2 corn on the cob (Sliced | Steamed)
- 1 tsp (1 g) Herbs de Provence Blend
- 1 tsp (5 g) Rosemary Olive Oil
STEP 4 - DRESSING
- 1 lemon zest (From 1 Lemon)
- 1 Tbsp (15 g) Lemon Juice (About 1/2 Lemon)
- 3 Tbsp White balsamic Vinegar
- 1/4 cup (55 g) French EVOO
- 1/2 shallot bulb (Chopped)
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
- 1 italian parsley (Chopped)
STEP 5 - SALAD
- 1 butter lettuce head
- 2 avocados (Diced)
- 1 cup (150 g) Cherry tomatoes (Halved)
Instructions
STEP 1 - LEMON DILL SALMON PREPARATION
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Preheat oven to 400F/200C.
- Salt and pepper both sides of the salmon and lay it skin side down. Brush the Meyer Lemon Olive Oil, sprinkle Fresh Dill & Lemon Herb Blend and press down some fresh dill so it is rubbed in the oil. Then, place a few lemon slices on top of the salmon.
- Bake for 18 minutes at 400F/200C. Use the Digital Thermometer to ensure the salmon is cooked through at 165°F/75C. Once cooled, shred into smaller pieces. Set aside.
STEP 2 - HARDBOILED EGGS PREPARATION
- In a small sauce pan, bring water to a boil on a high heat (enough to cover the egg once it is in). Then, using your ladle add each egg one at a time. Cook for 10 minutes. Once ready, carefully drain the water out of the sauce pan and let the cold water to run for a couple of minutes. This will stop the egg to cook. Once cooled, peel and dice. Set aside.
STEP 3 - CORN ON THE COB PREPARATION
- Remove the leaves of your corn. Wash it under cold water and pat dry with a kitchen towel. Using the Santoku Knife, slice the corn along side. Transfer to your Small Heart Flexipan® mold. Then, mix in the herbs de Provence blend with the Rosemary Olive Oil together. Cover with your Octagonal Bonmat. Microwave on high for 2 minutes. Set aside.
STEP 4 - DRESSING PREPARATION
- In your Eco-chop, combine all dressing ingredients (lemon zest, lemon juice, traditional white balsamic, shallot, French EVOO, Salt and Pepper). Give it a few pulls then, add your Italian parsley to chop as well. Set aside.
STEP 5 - SALAD ASSEMBLY
- Add the butter lettuce to your mixing bowl and mix in half of your dressing. Arrange it on your service plater in one layer. Add one row of diced avocados, one row of diced eggs, one row of salmon, one row of halves cherry tomatoes and one row of corn. Drizzle the remaining of your dressing all over your salad. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 324kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 64mg | Potassium: 776mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1337IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com