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Layered Salmon Cobb Salad

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Layered Salmon Cobb Salad



Ingredients :

  • ¾ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • ½ clove garlic
  • crushed
  • 2 teaspoons chopped fresh dill
  • salt and ground black pepper to taste
  • 3 cups fresh green beans
  • trimmed
  • 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
  • drained
  • 2 cucumbers
  • halved and sliced
  • 5 hard-boiled eggs
  • halved
  • 4 slices cooked bacon
  • cut into thin strips
  • 4 spring onions
  • thinly sliced
  • Methods :

  • 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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