Hey everyone, its Natasha of Natashaskitchen.com and today we're making an
incredible salmon Cobb salad. This salad is so fresh, flavorful and always gets
rave reviews. Start with 1 pound of boneless, skinless salmon - preferably
wild-caught. Season that with a teaspoon of sea salt and a quarter teaspoon of
black pepper.
Place a large, nonstick skillet over medium-high heat and add one tablespoon
of oil. Once the oil is hot, add the salmon top side down and cook until
golden and crisp on the first side, which takes about four minutes then flip the
salmon and continue cooking another four minutes or just until cooked through.
Transfer the salmon to a plate to cool slightly then use a couple of forks to
break the salmon into bite-sized pieces. Set that aside to cool to room
temperature while you prep the rest of your salad. Chop, rinse and spin dry
one large head of romaine lettuce. Arrange the lettuce on a large, rimmed
party platter or a large shallow bowl. I'm using two freshly cooked and cooled
ears of corn and when fresh corn is not in season you can use frozen or even
canned corn. Cut the kernels off the cobs then break them up coarsely with your
hands. Arrange the corn in a long strip over your bed of romaine lettuce. You'll
need one large avocado. Slice it in half, then remove the pit like so. Then slice
it into quarters to easily peel back the skin. Now chop the avocado and arrange it
in a strip over your romaine lettuce.
Thinly slice half of a medium red onion and if you don't like onions, you can use
green chives. Peel and quarter two large hard-boiled eggs. Arrange the onion and
eggs over the salad. Now we add our beautiful, juicy, flaked salmon pieces and
last but not least you'll need one and a half cups of fresh cherry tomatoes and
cut each of those in half. And the prettiest way to cut a cherry tomato is
to cut it parallel to the stem. Arrange those on the platter and now it's time
to make that zesty lime dressing. To get the most juice out of your lime, roll it
on the cutting board before squeezing. You'll need three tablespoons of fresh
lime juice and this comes from one to two limes, depending on the size of your
limes. Add three tablespoons of extra virgin olive oil, then finely chop and
add two tablespoons of fresh cilantro. Finely chop and add two tablespoons of
fresh dill.
Press in or super finely mince one garlic clove, then season with a teaspoon
of sea salt and 1/8 of a teaspoon of black pepper. Stir the dressing until
well combined. I am excited because all that's left to
do is to dress this salad and enjoy and it looks so beautiful. It's perfect for
parties. This is a very impressive salad and everything in it is so good. Alright,
let's get down to business.
Alright ,get every last bit of flavor...
Ok, and then at a party you'll just put a pair of tongs next to your platter and
guests can take however much they like but when I'm at home... alright and don't
roll your eyes. I know some of you will, but I just take a big bowl like this and
I take my beautiful cobb salad and here's what I do. Okay, some of you may
have to close your eyes for this. Here we go. Can't help myself when I do things like
that. All right and then just give it a beautiful quick toss and this way the
lettuce, every piece of lettuce is coated in that amazing fresh dressing and look
at how tempting that still looks. Anyway, this is a much more family friendly way
to serve this and we love this salad so this is exactly what we do. All right and
time to serve.
That's a lot of avocado... Sorry, I'm excited. Okay and this salad is protein
packed with an egg and the salmon. Delicious. Okay, I'm gonna get a lot
because I know I'm gonna eat it all and go back for seconds if it hasn't
disappeared by the time I get to seconds which is usually the case. Okay, here we
go.
Mm-hmm... that dressing is so fresh and has that amazing pop of lime flavor, cilantro
and dill. It's so easy but you'll make this again and again because it's
perfect. I love it... mmm and then the flaky, juicy
salmon. Oh, I just want to eat and eat and eat and eat and then the fresh sweet pop
of corn. And in the winter months, if you don't have fresh corn, don't worry about
it. Use frozen corn. cook that.
Or you can use drained, canned corn. Because you don't
want to miss out on this salmon just because the corn isn't around. And then
that creamy avocado, which makes the salad feel creamy without any creamy
dressing. This is delicious. And then sweet tomatoes of course - party in my
mouth. All right, if you guys enjoyed this video, I'm gonna go eat this right now so
you just give me a great big thumbs up below. Make sure to subscribe to our
Channel and we'll see you next time. Hey, before you go, if you guys love fresh,
healthy salads, that double as great meal prep ideas, check these out right over
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