Salmon Cobb Salad
- 1 lb salmon
- 2 tablespoons olive oil more or less as needed
- ¼ teaspoon kosher salt more or less to taste (I just generously sprinkle with our salt grinder)
- ¼ teaspoon pepper more or less to taste (I just generously sprinkle with our pepper grinder)
Coconut Bacon (recipe adapted from Minimalist Baker -- this recipe doubles & keeps well so feel free to make extra)
- 1 cup large flake unsweetened coconut
- ½ tablespoon avocado oil or neutral oil of choice
- 1 tablespoon gluten-free tamari
- ½ teaspoon smoked paprika
- ½ tablespoon maple syrup
- ¼ teaspoon smoked paprika*
- ¼ teaspoon pepper
- pinch sea salt
Lemon Dijon Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons red white vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 5oz container mixed greens
- 1 lb baked or grilled salmon
- 1½ cups cherry tomatoes, halved
- 2 large avocados, sliced or cut into bite size pieces
- 4 large hard boiled eggs, quartered
- 1 cup coconut bacon or bacon of choice
- ½ cup blue cheese
- fresh chives and parsley for garnish
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Generously coat both sides of salmon in olive oil and place on prepared baking sheet. Season generously with salt and pepper.
- Bake on the middle rack for 15 minutes or until salmon is tender -- it will be flaky with using a fork to slice.
- When ready to serve with salad, use a fork to break into smaller pieces (taking it off the skin in the process). Serve warm or room temperature.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Mix oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper in a medium bowl. Add coconut flakes. Toss/stir to thoroughly coat. Place coated coconut flakes on prepared baking sheet.
- Bake for 6 minutes, then remove from oven and stir. Bake an additional 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
- Let cool for 10 minutes - it will continue crisping as it cools.
- Can be made ahead. Store in covered at room temperature up to 1 week (sometimes more). Do not store in the refrigerator as it will lose its crispness.
Lemon Dijon Vinaigrette
- Whisk all ingredients in a liquid measuring cup or small bowl until well combined.
- Can be made ahead and stored in an airtight container in the refrigerator for several days. Just bring to room temperature and give a good shake or whisk as oil will solidify in the refrigerator.
Hard Boiled Eggs (there are many ways to make them, this is how we do it)
- Fill a large saucepan with cold water. Place eggs in the cold water and bring water to a boil.
- Once boiling, turn off heat, cover and let sit for 15 minutes.
- Then move pot of water with eggs to the sink and flood with cold water until eggs are cool. Store in the refrigerator to cool and until using.
- Place mixed greens on a platter or in a shallow bowl. (You want to use a platter or shallow bowl so that the heavier ingredients don't sink to the bottom of a bowl.).
- Then have fun plating it! There is no right or wrong here. You can place each ingredient in a line or each ingredient in one section of the plate. Or like here, you can place each ingredient in multiple sections of the platter. As it is so colorful, it will always look pretty!
- Drizzle with dressing with ready to serve and top with fresh chives and/ or fresh parsley. Enjoy!