Upon getting my subscription of the Food Network magazine, I always enjoy reading the magazine and inevitably end up heading to the grocery store to make something from the issue that night. Such was the case with the Grilled Cobb Salad that was fun to make (you get to try your hand at grilling lettuce and avocados), plates beautifully, and tastes amazing. This is sure to be a crowd pleaser for a dinner party or in my case, a summer night relaxing outside.

However, as with all recipes, there are some tweaks I made:

  1. Buy good salmon. There is a lot of substandard salmon out there and most salmon buy at their grocery stores or see on menus is farmed or wild Atlantic salmon. This is the worst way to go – yes, it’s the cheapest way – but you will end up with an oily tasteless piece of fish. Additionally, Atlantic salmon, whether wild or farmed, is hard on the environment. There are great tasting, environmentally friendly, and easy to find varieties that will make a HUGE difference in your meal. So check out some interesting information about: Atlantic salmon, Alaskan salmon varieties, and how to select salmon before going any further with this recipe.
  2. Fresh herbs. This recipe calls for fresh tarragon, dill, basil, and parsley. Although fresh herbs are always better than dried, I went to three stores and was unable to find all of these fresh on the spot so substituted dried. It’s fine. Don’t worry if you can’t find them all – buy what you can and move on.
  3. Grilling. Rather than brushing the grill grates and vegetables with oil, I actually brushed everything with the dressing which is mostly oil anyway. If you didn’t want to waste your good olive oil, then make a batch of the dressing with vegetable oil for grilling. I liked the flavor this imparted to the vegetables and also resulted in needing less dressing later.

INGREDIENTS
3 large eggs
1 1 -pound piece salmon
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

DIRECTIONS
1. 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.
2. Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
3. 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.
4. 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.
5. 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.

Recipe courtesy of Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-salmon-cobb-salad.html?oc=linkback