Bbq Salmon Cobb Salad Food

CLASSIC COBB SALAD

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
• Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
• Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
• Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
• Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

SUNNY'S BBQ SALMON AND EASY SALAD

Steps:

• For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
• For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
• Preheat the oven or a grill to 300 degrees F.
• Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
• For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
• Remove the salmon from the skin and flake over the salad.

GRILLED SALMON COBB SALAD

Steps:

• Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
• Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
• Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
• Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
• Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.