Caesar Cobb Salmon Salad
Caesar Cobb Salmon Salad
Sizzlefish
1
15 minutes
10 minutes
155
American
Entree
Your two favorite salads come together in this Caesar Cobb Salmon Salad! A Whole30 compliant salad that’s filled with protein, vegetables and classic flavors.
Ingredients
For the Salad
- 1 filet king salmon, thawed
- 1 tbsp. extra virgin olive oil
- salt and pepper to taste
- 2 cups kale
- ½ cup grape tomatoes, sliced in half
- ½ cup cucumbers, sliced
- 1 boiled egg
- ¼ cup red onion, sliced
- Optional: bacon, avocado
For the Dressing
- 1 egg, room temperature
- 3/4 cup extra virgin olive oil
- 2 anchovy filets
- ¼ cup lemon juice
- ½ tsp. Whole30 Dijon mustard
- 2 tbsp. minced garlic
- Pinch of salt
Directions
Place the ingredients for the dressing in a blender. Blend until smooth then transfer to a mason jar and refrigerate while you make the salmon.
Place extra virgin olive oil in a skillet and bring to medium heat.
Sprinkle salt and pepper on the salmon and place in the skillet skin side down.
Cook 3-4 minutes then flip and cook another 3-4 minutes or until desired.
Remove the salmon from the skillet and assemble the salad by layering the kale, red onion, salmon, grape tomatoes, cucumbers and boiled egg together on a plate or bowl.
Serve immediately with Cesar dressing.
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