Healthy Cobb Seafood Salmon Salad with Easy Salad Dressing
Hey everyone, its Natasha of Natashaskitchen.com and today we’re making an incredible salmon Cobb salad. This salad
is so fresh, flavorful and always gets rave reviews. Start with 1 pound of
boneless, skinless salmon – preferably wild-caught. Season that with a teaspoon
of sea salt and a quarter teaspoon of black pepper. Place a large, nonstick skillet over
medium-high heat and add one tablespoon of oil. Once the oil is hot, add the
salmon top side down and cook until golden and crisp on the first side, which
takes about four minutes then flip the salmon and continue cooking another four
minutes or just until cooked through. Transfer the salmon to a plate to cool
slightly then use a couple of forks to break the salmon into bite-sized pieces.
Set that aside to cool to room temperature while you prep the rest of
your salad. Chop, rinse and spin dry one large head of romaine lettuce.
Arrange the lettuce on a large, rimmed party platter or a large shallow bowl.
I’m using two freshly cooked and cooled ears of corn and when fresh corn is not
in season you can use frozen or even canned corn. Cut the kernels off the cobs
then break them up coarsely with your hands. Arrange the corn in a long strip
over your bed of romaine lettuce. You’ll need one large avocado. Slice it in half,
then remove the pit like so. Then slice it into quarters to easily peel back the
skin. Now chop the avocado and arrange it in a strip over your romaine lettuce. Thinly slice half of a medium red onion
and if you don’t like onions, you can use green chives. Peel and quarter two large
hard-boiled eggs. Arrange the onion and eggs over the salad. Now we add our
beautiful, juicy, flaked salmon pieces and last but not least you’ll need one and a
half cups of fresh cherry tomatoes and cut each of those in half. And the
prettiest way to cut a cherry tomato is to cut it parallel to the stem. Arrange
those on the platter and now it’s time to make that zesty lime dressing. To get
the most juice out of your lime, roll it on the cutting board before squeezing.
You’ll need three tablespoons of fresh lime juice and this comes from one to
two limes, depending on the size of your limes. Add three tablespoons of extra
virgin olive oil, then finely chop and add two tablespoons of fresh cilantro.
Finely chop and add two tablespoons of fresh dill. Press in or super finely mince one
garlic clove, then season with a teaspoon of sea salt and 1/8 of a teaspoon of
black pepper. Stir the dressing until well combined.
I am excited because all that’s left to do is to dress this salad and enjoy and
it looks so beautiful. It’s perfect for parties. This is a very impressive salad
and everything in it is so good. Alright, let’s get down to business. Alright ,get every last bit of flavor… Ok, and then at a party you’ll just put a
pair of tongs next to your platter and guests can take however much they like
but when I’m at home… alright and don’t roll your eyes. I know some of you will,
but I just take a big bowl like this and I take my beautiful cobb salad and
here’s what I do. Okay, some of you may have to close your eyes for this. Here we
go. Can’t help myself when I do things like that. All right and then just give it a
beautiful quick toss and this way the lettuce, every piece of lettuce is coated
in that amazing fresh dressing and look at how tempting that still looks. Anyway,
this is a much more family friendly way to serve this and we love this salad so
this is exactly what we do. All right and time to serve. That’s a lot of avocado… Sorry, I’m
excited. Okay and this salad is protein packed with an egg and the salmon.
Delicious. Okay, I’m gonna get a lot because I know I’m gonna eat it all and
go back for seconds if it hasn’t disappeared by the time I get to seconds
which is usually the case. Okay, here we go. Mm-hmm… that dressing is so fresh and has
that amazing pop of lime flavor, cilantro and dill. It’s so easy but you’ll make
this again and again because it’s perfect.
I love it… mmm and then the flaky, juicy salmon. Oh, I just want to eat and eat and
eat and eat and then the fresh sweet pop of corn. And in the winter months, if you
don’t have fresh corn, don’t worry about it. Use frozen corn. cook that. Or you can
use drained, canned corn. Because you don’t want to miss out on this salmon just
because the corn isn’t around. And then that creamy avocado, which makes the
salad feel creamy without any creamy dressing. This is delicious. And then
sweet tomatoes of course – party in my mouth. All right, if you guys enjoyed this
video, I’m gonna go eat this right now so you just give me a great big thumbs up
below. Make sure to subscribe to our Channel and we’ll see you next time. Hey,
before you go, if you guys love fresh, healthy salads, that double as great meal
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