Best 3 Salmon Cobb Salad In Creamy Dill Dressing Recipes

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Indulge in a delightful culinary experience with our tantalizing salmon cobb salad, masterfully crafted with layers of fresh, crisp flavors and a creamy dill dressing that elevates each bite to sheer perfection. This vibrant salad boasts succulent pieces of cooked salmon, hard-boiled eggs, crumbled bacon, ripe avocado, juicy tomatoes, refreshing cucumber, and crisp romaine lettuce, all harmoniously arranged atop a bed of mixed greens. Drizzle the creamy dill dressing, a symphony of tangy mayonnaise, tangy Dijon mustard, fresh dill, and a hint of sweetness, over the salad, creating a flavor explosion that will tantalize your taste buds. Discover the culinary symphony of flavors in our tantalizing salmon cobb salad, a dish that promises to elevate your lunch or dinner to new heights of satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING



Warm Salmon and Potato Salad with Creamy Dill Dressing image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 12-ounce salmon fillet
Salt and pepper, to taste
4 cups baby potatoes, quartered
1/2 pound green beans, trimmed and halved
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 small lemon, zested and juiced
1 garlic clove, grated
4 cups arugula
2 tablespoons capers

Steps:

  • Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
  • At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
  • In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
  • In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
  • Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams

GRILLED SALMON COBB SALAD



Grilled Salmon Cobb Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

3 large eggs
1 1-pound piece skinless center-cut salmon (preferably wild)
1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
Kosher salt and freshly ground pepper
3 tablespoons white wine vinegar
1/2 shallot, chopped
2 tablespoons finely chopped fresh tarragon
1/2 cup extra-virgin olive oil
Vegetable oil, for brushing
2 heads romaine lettuce, halved lengthwise
2 avocados, halved, pitted and peeled
2 ears of corn, shucked
1 cup fresh basil, torn
1/2 cup roughly chopped fresh dill
1 1/2 cups cherry tomatoes, halved
Chopped fresh parsley for topping

Steps:

  • Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
  • Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
  • Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
  • Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
  • Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

Tips:

  • Choose the freshest salmon possible. Look for salmon that is firm to the touch and has a bright, vibrant color. Avoid salmon that is slimy or has a dull color.
  • Cook the salmon properly. The best way to cook salmon is to bake it in the oven at 400 degrees Fahrenheit for 12-15 minutes, or until it is cooked through. You can also pan-fry or grill salmon, but be careful not to overcook it.
  • Make sure your vegetables are fresh and crisp. The vegetables in a Cobb salad should be fresh and crisp, so make sure to wash them thoroughly before using them. You can also blanch the vegetables for a few minutes to help them retain their crispness.
  • Use a good quality mayonnaise. The mayonnaise in a Cobb salad should be thick and creamy, so make sure to use a good quality brand. You can also make your own mayonnaise at home.
  • Don't be afraid to experiment. There are many different variations of Cobb salad, so feel free to experiment with different ingredients and flavors. You can add different types of vegetables, fruits, or cheeses to your salad, or you can change the type of dressing.

Conclusion:

The Salmon Cobb Salad in Creamy Dill Dressing is a delicious and refreshing salad that is perfect for a summer meal. The salmon is cooked to perfection and the vegetables are fresh and crisp. The creamy dill dressing is the perfect finishing touch. This salad is sure to be a hit at your next party or gathering.

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