Salmon Cobb Salad With Hot Smoked Sockeye
March 27th, 2024A Smoky, Savory Cobb Salad Featuring Seafood
This spring salad is inspired by the color and variety of a traditional cobb salad, but it features wild-caught seafood rather than the usual combination of chicken and bacon. This Alaskan riff on cobb salad features Hot Smoked Sockeye Salmon — a nutritious, lean protein option that is so smoky and savory that you won’t miss the bacon. Enjoy the Alaskan cobb salad as a hearty side or portion it out as a full meal.
For another version of this delicious salad, try a Dungeness Crab Cobb Salad.
Salmon Cobb Salad With Hot Smoked Sockeye
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
4-6 servings
Ingredients
- 1 (8 oz.) pack Hot Smoked Sockeye Salmon, flaked
- 2 medium carrots, cut into sticks
- ½ bunch asparagus, halved
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 heads romaine lettuce, roughly chopped
- 1 tablespoon chiffonade basil, plus more for serving
- 1 cup cherry tomatoes, quartered
- 1 ripe avocado, sliced
- 4 oz. cheddar cheese, cubed
- 2 boiled eggs, quartered
- ½ cup Italian dressing or salad dressing of choice
Instructions
1. Arrange vegetables in a single layer on a baking sheet and toss with olive oil, salt, and pepper. Bake for 15 minutes, or until the vegetables are al dente.
2. In a large serving bowl add toss together romaine and basil. Arrange the roasted vegetables, hot smoked sockeye salmon, cherry tomatoes, avocado, cheddar cheese, and hard boiled eggs in aesthetically pleasing rows. Drizzle with salad dressing and garnish with more basil, if desired.
3. When ready to serve, toss the salad well and plate individually.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
