Layered Salmon Cobb Salad

Directions

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.