Salmon BLT Cobb Salad

How to make any salad worth eating.

I’m going to be completely honest right from the beginning… I don’t like seafood. Which obviously makes no sense since the star of this dish is a beautiful cut of Alaskan Salmon! But I assure you, my wife and daughter were more than happy to eat these salmon steaks!

Being the chef in the family, I decided to sneak in something for myself. Can you guess what it was? It was bacon…

By some magic I was able to cook the salmon at the same time as the bacon! Yeah, it made no sense to me either, but it worked! That means you don’t have to worry about timing everything correctly to have it all ready at the same time! All you need to do is pop that pan into the oven and hit bake.

What about those leaves though?

I took advantage of the time it took to cook the salmon and bacon, and I began preparing the rest of the salad. Speaking of… do you know what the definition of a salad is?

It is:

A mixture of small pieces of food (as meat, fish, pasta, fruit, or vegetables) usually combined with a dressing.

With that definition there are so many things that could be called salad! Even a mix of potatoes, pork, and broccoli tossed in a ranch or BBQ would be a salad. I’m liking this definition more and more!

Keeping that logic, I cut all the ingredients for the salad into bite sized pieces and tossed them together in a bowl. But as we know, it needs to have a dressing in order to qualify as salad. Queue the Creamy Lemon Vinaigrette!

Dreamy and creamy… it’s dressing time!

Have you ever heard of a dump dressing before? It’s a common technique used with ranch dressings, but basically you “dump” everything in to a mason jar and shake it all about. Similar to the hokey pokey, except this time it’s ingredients in a jar and… okay, it’s nothing like the hokey pokey. But you still get to shake it all about!

Luckily for you this dressing is made with a mayonnaise base. So you get to simply take your homemade mayonnaise, add the spices and lemon juice, and shake away. You can thank me later!

How much simpler does it get than that?! With just one jar, one pan, and one bowl, you have your dressing, salmon, bacon, and salad! So not only are you getting this amazing meal, but you have limited dishes too!

I think the main takeaway here is that you should make this salad immediately! Ha!

But on a more serious note, just because I don’t love salmon (or seafood in general), it doesn’t mean I can’t make it for those who do! Especially when those people are my family!

I’ll leave you to go cook now! Enjoy!

Salmon BLT Cobb Salad

5 from 3 votes

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Ingredients

  

• For the Salmon BLT Cobb Salad
• 2 6 oz Wild Caught Alaskan Salmon Steaks w/ skin
• 2 tsp Extra Virgin Olive Oil
• 6 strips Butcher Box Bacon
• 6 Cups Organic Spring Salad Mix
• 1 Cup Cherry Tomatoes cut in half
• 1 Avocado sliced
• 2 Boiled Eggs sliced
• Sea Salt & Black Pepper to taste
• Fresh Dill & Parsley for garnish
• For the Creamy Lemon Dill Vinaigrette
• 1/4 Cup Paleo Mayo
• 1 Tbsp Fresh Lemon Zest
• 2 Tbsp Fresh Lemon Juice
• 2 Tbsp Fresh Dill finely chopped
• 2 Tbsp Fresh Parsley finely chopped
• 1/4 tsp Sea Salt
• Freshly cracked Black Pepper

Instructions

 

• For the Salad
• Preheat oven to 400 degrees (F) and line a large baking sheet w/ parchment paper.
• Rinse salmon steaks under cool water and pat dry. Place on baking sheet, skin side down, and season each w/ 1 tsp of olive oil and a small sprinkle of salt and pepper.
• Place bacon alongside the salmon on the baking sheet and cook for 12­-14 minutes or until the salmon is flaky and the bacon is crisp.
• Remove from oven and baste salmon w/ hot bacon fat, drain bacon on paper towels then chop.
• In two medium bowls, combine spring mix, tomatoes, avocado, egg, and chopped bacon. Top each salad w/ a salmon steak, drizzle with creamy lemon vinaigrette, and sprinkle with fresh herbs.
• For the Dressing
• Add all ingredients to a small mason jar, tightly screw on the lid, and shake vigorously until all ingredients are well combined. Adjust salt and pepper, if needed.
• Serve immediately or store in the fridge for 1 week.