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
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
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
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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.