Layered salmon cobb salad
(3)
1 hour 6 min
This show-stopping cobb salad with layers of barbecued salmon, green beans and tomatoes looks more like a work of art!
Stasty Cook
1 person made this
Ingredients
Serves: 6
- Dressing
- 180ml buttermilk
- 4 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1/2 clove garlic, crushed
- 2 teaspoons chopped fresh dill
- salt and ground black pepper to taste
- Cobb salad
- 325g fresh green beans, trimmed
- 450g salmon fillets
- 1/2 teaspoon vegetable oil
- 225g chopped lettuce
- 450g tomatoes, cut into bite-sized pieces
- 1 (400g) tin sweetcorn, drained
- 2 cucumbers, halved and sliced
- 5 hard-boiled eggs, halved
- 4 slices cooked bacon, cut into thin strips
- 4 spring onions, thinly sliced
Method
Prep:45min ›
Cook:21min ›
Ready in:1hr6min
- 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 the boil. Add green beans, cover and steam until tender, 4 to 5 minutes. Drain and let cool.
- Preheat barbecue for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
- Cook salmon on the preheated barbecue 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 bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
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