Salmon Cobb Salad In Creamy Dill Dressing Food

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.

SALMON COBB SALAD

Steps:

• Whisk buttermilk, mayonnaise, shallot, dill, lemon juice, and salt together in a bowl until dressing is smooth; refrigerate.
• Mix lettuce, bacon, avocado, eggs, and salmon together in a bowl. Add dressing and toss until coated; season with black pepper.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

COASTAL COBB SALAD WITH CREAMY CILANTRO LEMON DRESSING

Steps:

• Mix all ingredients together by hand or blend using an immersion blender or food processor. I recommend using an immersion blender.
• Store under refrigeration until needed.
• Assemble salad on a large platter. Line the platter with romaine lettuce and then arrange the toppings.
• Serve with creamy cilantro lemon dressing.

SMOKED-SALMON COBB SALAD

Steps:

• Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.
• Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
• Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.

SALMON COBB SALAD IN CREAMY DILL DRESSING

Steps:

• Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
• In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.