Eating Well: Southwestern Salmon Cobb SaladPosted by Moira on Aug 8, 2013 in Recipes & Tips | 0 comments
Today I am sharing with you a truly yummy Salmon recipe from the August 2013 edition of Eating Well Magazine. The Southwestern Cobb Salad is filling, light, contains a variety of textures and colors, and has some kick (which you can adjust to your taste). You will see two pictures of the dish. The one on the white plate was published in the magazine, the meal on the brown plate is what I made. This is one of those meals that you can actually make similar to the picture!
- 4-6oz servings of Wild Alaskan Salmon skinned (we use King Salmon)
- 1 tablespoon Adobo sauce from canned chipotles, plus 1 Tablespoon minced chipotle in adobo, divided
- 1/2 teaspoon salt, divided
- 1/2 cup reduced-fat sour cream
- 2 tablespoons white-wine vinegar
- 2 tablespoons water
- 10 cups mixed salad greens
- 1 avocado, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- Preheat the grill to medium-high.
- Brush salmon with adobo sauce and sprinkle with 1/4 teaspoon salt.
- Oil the grill rack, grill the salmon, turning once, until opaque. About 3 minutes per side depending on the thickness.
- Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss the greens in a large bowl with 1/2 cup of the dressing.
- Divide the greens and salmon among 4 plates. Top with avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.
- We like to leave the skin on the salmon until after it has been cooked.
- You can try swapping out the sour cream with plain greek yogurt.
- We find the adobo sauce to be a little spicy so we don’t brush it on the salmon. We use extra virgin olive oil instead. Additionally, we leave off the salt.
- If you aren’t sure if everyone will like the same amount of dressing, which has some kick, just serve the dressing on the side so that everyone can add their chosen amount.
- Feta cheese works nicely in this meal if you don’t like blue cheese.