Salmon Cobb Salad

This delicious Salmon Cobb Salad is made with creamy avocado, juicy tomatoes, fresh greens, hard-boiled eggs and sweet red onions - the perfect summer salad bowl!

Cobb salad is a traditional American dish that normally includes greens, chicken, bacon, tomatoes, eggs, avocados, chives and cheese. For this recipe, I used salmon instead of chicken and it tasted amazing!

The Cobb Salad was first made in 1937 at the Hollywood Brown Derby restaurant and became the signature dish. It was named after the restaurant owner Robert Howard Cobb. Legend has it that Robert had not eaten all day so he used leftovers from the fridge to create this salad.

You may also enjoy these Cajun Honey Butter Salmon, Oven-Baked Salmon with Lemon and Pepper and Firecracker Salmon Salad Bowl.

Why This Recipe Works

• This flavorful salmon cobb salad is filling, nutritious, and vibrant.
• This salad can be served as a main or side.
• You can adjust it to your taste.
• It is easy to double or triple this recipe to feed more people.

Ingredients

• Salmon fillets: Use fresh salmon fillets. Make sure that they are bone free. If they are frozen, let them thaw completely before cooking.
• Eggs
• Avocados: Select fresh ripe avocados for the best flavor.
• Sweetcorn: Use canned sweetcorn or frozen sweetcorn for this recipe. You can also slice corn of off corn on the cobb instead.
• Lettuce: Use any lettuce of your choice.
• Red onion: Work well in this salad but you can also swap them with green onions.
• Cherry tomatoes
• Salt to taste
• Pepper to taste
• Lemon juice to taste
• A few drops of olive oil

Tips and Substitutions

• Add-ins: The Cobb salad was made using leftovers, so feel free to experiment and add different ingredients. For example, you can replace the salmon with chicken, beef, tuna, beans or make this Baby Potato Cobb Salad for a vegetarian option.
• Cheese: For an extra bite, sprinkle blue cheese on top of your Cobb salad and serve it with French dressing!

How to Make Salmon Cobb Salad

1. Add eggs to a saucepan and pour in enough cold water to cover the eggs. Bring to a boil and leave to simmer for 8-10 minutes. Once the eggs have cooled peel them, chop into large chunks and set aside.
2. Meanwhile, heat a splash of olive oil in a pan on medium heat. Then, add salmon fillets, a few drops of lemon juice and a pinch of salt and pepper. Cook on each side for 3-5 minutes or until done. Set aside and leave to cool. Then, chop into large chunks and set aside.
3. Wash lettuce and chop—season with salt and pepper and set aside. Wash and chop tomatoes. Set aside. Peel and dice the red onion.  Peel, chop avocados and set aside.
4. Finally, add lettuce, salmon fillets, eggs, tomatoes, onions, avocado and sweetcorn to a large bowl. Garnish with parsley or feta and serve with French salad dressing.

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