LAYERED SALMON COBB SALAD

Layered Salmon Cobb Salad image

This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side.

Provided by Stasty Cook

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 1h6m

Yield 6

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 26.6 g, Cholesterol 218.5 mg, Fat 20.6 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 4.3 g, Sodium 420.7 mg, Sugar 8.9 g