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cobb salad with grilled salmon, onions, tomatoes, corn and lettuce in a bowl

Seared Salmon Cobb Salad

bacon, romaine, tomato, egg, red wine dressing

STARS

A traditional Cobb salad gets a new attitude with the addition of a tender, seared salmon fillet. You'll love it on top of romaine lettuce, crumbled blue cheese, grape tomatoes, hard boiled egg, crispy bacon, avocado.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Herb Marinated Salmon

  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons minced rosemary
  • 4 sage leaves, minced
  • 1/2 cup parsley, minced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Salad

  • 8 slices bacon
  • 2 romaine hearts, chopped
  • 2 cups baby arugula
  • 2 cups spring mix
  • 4 hard boiled eggs, chopped
  • 1 can roasted tomatoes, drained and chopped
  • 1/4 cup pitted kalamata olives
  • 1/2 cup crumbled blue cheese

Creamy Red Wine Vinaigrette

  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 2 tablespoons chopped oregano leaves
  • Salt and pepper to taste
Directions
1
Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours. 
2
Preheat the oven to 375°F.
3
Remove the salmon from the marinade, dry with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
4
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
5
Combine all of the vinaigrette ingredients in a blender except the oregano. Blend until smooth, fold in the oregano and season to taste.
6
In a large bowl, toss together the lettuces, bacon, eggs, roasted tomatoes, olives, blue cheese and vinaigrette. Divide between plates and top with salmon fillets.

Seared Salmon Cobb Salad

bacon, romaine, tomato, egg, red wine dressing

STARS

A traditional Cobb salad gets a new attitude with the addition of a tender, seared salmon fillet. You'll love it on top of romaine lettuce, crumbled blue cheese, grape tomatoes, hard boiled egg, crispy bacon, avocado.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Herb Marinated Salmon

  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons minced rosemary
  • 4 sage leaves, minced
  • 1/2 cup parsley, minced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Salad

  • 8 slices bacon
  • 2 romaine hearts, chopped
  • 2 cups baby arugula
  • 2 cups spring mix
  • 4 hard boiled eggs, chopped
  • 1 can roasted tomatoes, drained and chopped
  • 1/4 cup pitted kalamata olives
  • 1/2 cup crumbled blue cheese

Creamy Red Wine Vinaigrette

  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 2 tablespoons chopped oregano leaves
  • Salt and pepper to taste

Directions

1
Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours. 
2
Preheat the oven to 375°F.
3
Remove the salmon from the marinade, dry with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
4
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
5
Combine all of the vinaigrette ingredients in a blender except the oregano. Blend until smooth, fold in the oregano and season to taste.
6
In a large bowl, toss together the lettuces, bacon, eggs, roasted tomatoes, olives, blue cheese and vinaigrette. Divide between plates and top with salmon fillets.