Layered Salmon Cobb Salad
¾ cup buttermilk
¼ cup mayonnaise
2 tablespoons white wine vinegar
½ clove garlic
2 teaspoons chopped fresh dill
salt and ground black pepper to taste
3 cups fresh green beans
1 pound salmon fillets
½ teaspoon vegetable oil
4 cups chopped green leaf lettuce
1 pound tomatoes
cut into bite-sized pieces
1 (15 ounce) can corn
halved and sliced
5 hard-boiled eggs
4 slices cooked bacon
cut into thin strips
4 spring onions
Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.
Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
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