Salmon Cobb Salad

Stephanie Shearer
Health Care Center Cook

• 6 oz piece of salmon without skin
• Romaine
• Bleu Cheese
• Cherry tomatoes (halved) or eight pieces Roma
• 1/2 red onion or Vidalia
• 1/2 Diced avocado (slice in shell, then use a spoon to remove)
• hard-boiled egg
• 2 slices bacon
• vinaigrette components

1. Heat EVOO / canola mixture (half and half)
2. Cook seasoned salmon 4-5 minutes first side
3. Make your Vinaigrette
   • 1-2 TBL Dijon or regular mustard (emulsifier)
   • 1-2 TBL honey
   • 1 TBL rice vinegar
   • a sprinkle of Mrs Dash
4. In a large bowl, whisk continually as you drizzle 2-3 TBL EVOO into your vinaigrette mixture
5. Flip your fish and turn off skillet
6. Let fish continue to cook on the second side as you continue to prep
7. Cut your romaine into quarters lengthwise, then cut into 1 inch pieces
8. Slice half a sweet or red onion (stem on) into thin julienne strips
9. Slice tomato, avocado
10. Put romaine into your vinaigrette, toss, and plate
11. Sprinkle with bacon pieces, bleu cheese, quartered hard-boiled egg, tomatoes, onion
12. Place salmon on top and top with your avocado

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