Salmon Cobb Salad Board

#CookingWithHeinens: Salmon Cobb Salad Board

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Keep things light by serving up Salmon, high in Omega-3s with a delicious colorful assortment of veggies and small bites.

Salmon Cobb Salad Board with Olive Oil

Over the years we have had every combo of seafood, but as the kids have grown and developed preferences favorites have emerged. This year the big request is crab cakes. You can find my Crab Cake and Aioli recipe here.

In the interest of keeping things a little lighter and healthier (and easier), I decided to serve various boards instead of a sit down dinner. I will serve a classic charcuterie board, another board filled with crab cakes and aioli and finally a Salmon Cobb Salad board. If you don’t have a big board it’s just as easy to serve on a platter. Simply put the salmon inn the center and surround it by your list of salad add ins.

I have frequently made a shrimp cobb salad board, but this year I decided to incorporate a slow roasted salmon.

Here’s my list of ingredients for our Salmon Cobb Salad board:

Salmon Cobb Salad Board

Ingredients

For the Salmon

  • 1 filet of wild salmon (about 3 lbs) with pin bones removed
  • zest of 1 lemon
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley

For the Salad

  • 6 eggs
  • 1/2 lb. cooked bacon
  • 2 tomatoes, sliced
  • 1 cup peppadew peppers
  • 4 cups arugula and baby lettuce mix
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced red onion
  • 10 radishes
  • boiled red skin potatoes
  • 2 avocados, thinly sliced
  • 1/2 pound portabella mushrooms, sautéed
  • 1 bunch steamed asparagus
  • 1 lemon, cut into wedges (for garnish)
  • Classic aioli for serving

Method

  • Preheat the oven to 250˚F. Line a jelly roll pan with foil and coat with a bit of olive oil.
  • Place the salmon on the baking tray, skin side down, and season with salt and pepper, herbs and lemon zest. Rub the salmon all over with the olive oil, then let sit at room temperature for about 30 minutes. Roasting salmon low and slow gives a different consistency to the fish, more like smoked salmon (without the smoke).
  • Roast for about 25 minutes, or until the salmon is just opaque in the center.
  • To prepare the eggs, bring water in a large sauce pan to a boil, then gently add the eggs one at a time. Cook for 6 minutes. Remove from heat, drain then add eggs to ice bath to cool. When cool enough to handle, peel eggs and slice in half.
  • To assemble the salad board, place the cooked salmon in the center of a platter, and scatter the remaining ingredients around it in a decoratively. Enjoy!

Salmon Cob Salad in Bowl

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