How To Make Layered Salmon Cobb Salad
This refreshing cobb salad takes a modern twist with layers of fresh vegetables and flaky salmon, all served with a side of creamy buttermilk dressing.
Combine the buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in the dill, salt, and pepper. Refrigerate dressing.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the green beans, cover, and steam for 4 to 5 minutes until tender. Drain and let cool.
Preheat the grill for medium heat and lightly oil the grate. Brush the salmon with vegetable oil; season with salt and pepper.
Cook salmon on the preheated grill for 6 to 8 minutes per side until flesh flakes easily with a fork.
Layer the lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place the salmon on top.
Garnish with bacon and spring onions. Serve dressing alongside, and enjoy!
- Calories: 489.69kcal
- Fat: 30.78g
- Saturated Fat: 7.65g
- Trans Fat: 0.05g
- Monounsaturated Fat: 10.11g
- Polyunsaturated Fat: 9.96g
- Carbohydrates: 27.93g
- Fiber: 5.24g
- Sugar: 12.12g
- Protein: 28.80g
- Cholesterol: 192.62mg
- Sodium: 1213.24mg
- Calcium: 135.25mg
- Potassium: 1169.25mg
- Iron: 3.12mg
- Vitamin A: 190.92µg
- Vitamin C: 30.71mg
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