Salmon Cobb Salad with Lemon Vinaigrette

Love leafy green salads? This recipe is incredibly easy to make and the ingredients are versatile. We opted to include delicious, sustainable, farm-raised Verlasso Salmon.

Ingredients

For the Salad:

1 ½ pound of salmon
1 tablespoon of olive oil
1 teaspoon of unsalted butter
8 strips of crisp cooked bacon, chopped
1 pint of cherry tomatoes, sliced in half
½ peeled and thinly sliced red onion
1 peeled, cored and sliced avocado
8 hard-boiled eggs, shelled and cut in half
½ cup of feta cheese crumbles
1 head of trimmed fresh kale
6 cups of packed baby spinach
Kosher salt and fresh cracked pepper to taste

For the Dressing:

Juice of 1 lemon
¼ cup of white wine vinegar
juice of 1 lemon
¼ cup of white wine vinegar
1 heaping tablespoon of grainy or Dijon mustard
2 tablespoons of honey
½ cup of olive oil
Kosher salt and fresh cracked pepper to taste

Preparation

1. Season the salmon on all sides with salt and pepper. Heat the olive oil in a large saute pan over medium-high heat until it begins to lightly smoke.

2. Add in the salmon, turn the heat down to medium and then place the butter around the salmon and cook for 4 to 5 minutes or until browned and then flip it to the other side. Cook for a further 4 to 5 minutes or until browned on that side and cooked through.

3. Remove the salmon and break up into large chunks.

4. Add all of the salad dressing ingredients to a large bowl and whisk until combined. Set aside.

5. To Plate: Toss the kale, spinach, and salt and pepper together in a bowl and evenly line up the salmon, chopped bacon, tomatoes, onion, avocado, eggs and cheese next to each other over the greens and serve with the dressing on the side.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe