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!


    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 

    1. Combine buttermilk, mayonnaise, white wine vinegar and garlic in a jar. Seal and shake well. Stir in dill, salt and pepper. Refrigerate dressing.
    2. 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.
    3. Preheat barbecue for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
    4. Cook salmon on the preheated barbecue until flesh flakes easily with a fork, 6 to 8 minutes per side.
    5. 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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