| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Two 6-ounce salmon fillets
- Kosher salt and freshly ground black pepper
- 1/4 cup barbecue sauce, homemade or your favorite store-bought
- 2 ears corn
- 2 tablespoons olive oil
- 3 cups watercress
- 3 cups chopped romaine
- 1 cup grape tomatoes, sliced in half
- 1 cup croutons, store-bought or homemade
- 5 slices cooked bacon, chopped
- 2 hard-boiled eggs, chopped
- 1 avocado, cut into cubes
- Ranch Dressing, recipe follows
- 1 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup buttermilk
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh flat-leaf parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Preheat a grill pan over medium heat.
- Put the salmon fillets on the prepared baking sheet, season with salt and pepper and brush with the barbecue sauce. Bake until firm and the thickest part flakes through, 12 to 15 minutes. Let rest for 5 minutes, then flake with a fork.
- Meanwhile, brush the corn with the olive oil and season with salt. Put on the grill pan and grill, turning every 2 minutes, until grill-marked and tender on all sides, about 8 minutes total. Let cool, then slice the kernels off the cob.
- Add the watercress and romaine to a large serving bowl. Top with the salmon flakes, corn, tomatoes, croutons, bacon, egg and avocado. Pour on about 1/3 cup of the Ranch Dressing, toss and serve.
- Add the mayonnaise, yogurt, buttermilk, chives, parsley, garlic powder, salt and pepper to a medium bowl and mix to combine. Refrigerate until ready to serve.
- Recipe courtesy of Katie Lee
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 954 |
| Total Fat | 79 g |
| Saturated Fat | 14 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 30 g |
| Cholesterol | 159 mg |
| Sodium | 1059 mg |
Reviews
Great recipe for any cobb salad, good with chicken too.
This was really good!!! A bit of prep work, but refreshing salad and while I loved the salmon flaked and “in the salad” others loved just the salmon whole with the salad, so everyone was happy. Will make again.
This was so easy to make and it was delicious!
My Daughter made this salad for the family, was GREAT!!!!!!!
This was excellent, however with so many ingredients the wonderful salmon and corn flavors were lost. The BBQ salmon with just the corn would make a great meal. The croutons were not needed. The dressing was wonderful. Will definitely make again.
My eternal thanks to Katie for this baked-salmon salad. This is the first time eating salmon did not make me want to retch, and that’s actually because Geoffrey Zakarian mentioned that baking salmon is better than sautéing or grilling but I cannot quite remember how he said it, and the video is not yet available.However, my husband and I truly enjoyed this salad. Thank you all.
This was excellent! Tasted like summer
Great