Salmon Cobb Salad

  • Prep Time

    15-20 minutes

    Cook Time

    15 minutes

    Serves

    12

    Ingredients

    Salmon:

    • 60 oz. salmon cut into 1 oz pieces
    • vegetable oil
    • Kosher salt
    • Black pepper, fine

    Dressing:

    • 12 oz. mayonnaise
    • 1 oz white wine vinegar
    • 1/4 cup parsley, fresh, roughly chopped
    • 1/4 cup green onion, roughly chopped
    • 1 Tbsp. basil, fresh, roughly chopped
    • 1 Tbsp. 1/8 tsp. dill, fresh, roughly chopped
    • 1/8 tsp. white pepper, fine

    Flatbread:

    • Puff Pastry

    Preparation

    Salmon:

    1. Place salmon pieces in a stainless steel bowl. Add oil, salt and pepper.
    2. Toss gently to coat salmon.
    3. Space pieces appart on a sheet pan and roast salmon for 6 minutes or until internal temperature reaches 145 deg F.
    4. Gently remove salmon from sheet pan and cool. Refrigerate. Yield: 12 4-oz servings.

    Dressing:

    1. Combine all ingredients in a food processor. Process for 60 seconds, or until herbs are finely chopped and well combined.
    2. Pour dressing into a squeeze bottle and refrigerate. Yield: 12 oz.

    Flatbread:

    1. Cut 8″X6″ rectangle of puff pastry
    2. Gently place puff pastry on parchment-lined sheet pan.
    3. Dock (poke holes in) pastry.
    4. Bake until golden brown. Yield: 1 flatbread.

    Assembly

    • 1 oz reen Godess Dressing
    • 3 oz mesclun mix
    • Flatbread
    • 1 rectangle roasted Alaska salmon
    • 4 oz avocado, peeled and chopped
    • 1 oz bacon, cooked, chopped
    • 1 oz cherry tomatoes, halved
    • 1 oz hard-boiled egg, cut in wedges

    Assemble each sandwich in this order:

    1. Brush flatbread with 1/2 oz (1 Tbsp) dressing.
    2. In a stainless steel bol, toss mesclun mix with remaining dressing.
    3. Arrange dressed greens on flatbread.
    4. Arrange salmon pieces in a line in the center of the salad.
    5. Arrange remaining ingredients in lines on both sides of salmon.

    March 21st, 2012 | Traveler | No Comments | Tags: ,

About The Author

Traveler Terpening

Comments are closed.