Best Bbq Salmon Cobb Salad Recipes

Grilled Salmon Cobb Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

3 large eggs
1 1-pound piece skinless center-cut salmon (preferably wild)
1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
Kosher salt and freshly ground pepper
3 tablespoons white wine vinegar
1/2 shallot, chopped
2 tablespoons finely chopped fresh tarragon
1/2 cup extra-virgin olive oil
Vegetable oil, for brushing
2 heads romaine lettuce, halved lengthwise
2 avocados, halved, pitted and peeled
2 ears of corn, shucked
1 cup fresh basil, torn
1/2 cup roughly chopped fresh dill
1 1/2 cups cherry tomatoes, halved
Chopped fresh parsley for topping

Steps:

Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

BBQ Salmon Cobb Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Two 6-ounce salmon fillets
Kosher salt and freshly ground black pepper
1/4 cup barbecue sauce, homemade or your favorite store-bought
2 ears corn
2 tablespoons olive oil
3 cups watercress
3 cups chopped romaine
1 cup grape tomatoes, sliced in half
1 cup croutons, store-bought or homemade
5 slices cooked bacon, chopped
2 hard-boiled eggs, chopped
1 avocado, cut into cubes
Ranch Dressing, recipe follows
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Preheat a grill pan over medium heat.
Put the salmon fillets on the prepared baking sheet, season with salt and pepper and brush with the barbecue sauce. Bake until firm and the thickest part flakes through, 12 to 15 minutes. Let rest for 5 minutes, then flake with a fork.
Meanwhile, brush the corn with the olive oil and season with salt. Put on the grill pan and grill, turning every 2 minutes, until grill-marked and tender on all sides, about 8 minutes total. Let cool, then slice the kernels off the cob.
Add the watercress and romaine to a large serving bowl. Top with the salmon flakes, corn, tomatoes, croutons, bacon, egg and avocado. Pour on about 1/3 cup of the Ranch Dressing, toss and serve.
Add the mayonnaise, yogurt, buttermilk, chives, parsley, garlic powder, salt and pepper to a medium bowl and mix to combine. Refrigerate until ready to serve.
Recipe courtesy of Katie Lee