Layered Salmon Cobb Salad Recipe

  • Dressing:
  • 3/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/2 clove garlic, crushed
  • 2 teaspoons chopped fresh dill
  • salt and ground black pepper to taste
  • 3 cups fresh green beans, trimmed
  • 1 pound salmon fillets
  • 1/2 teaspoon vegetable oil
  • 4 cups chopped green leaf lettuce
  • 1 pound tomatoes, cut into bite-sized pieces
  • 1 (15 ounce) can corn, drained
  • 2 cucumbers, halved and sliced
  • 5 hard-boiled eggs, halved
  • 4 slices cooked bacon, cut into thin strips
  • 4 spring onions, thinly sliced
  1. Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.
  3. Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
  4. Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
  5. Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.