Southwestern Salmon Cobb Salad
ACTIVE: 35 minutes TOTAL: 35 minutes
Here’s a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky
flavor from chipotle peppers instead, and add salmon for a power-protein kick.
11/4 pounds Alaskan salmon, skinned
1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced
chipotle in adobo, divided
½ teaspoon salt, divided
½ 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
½ cup crumbled blue cheese
1. Preheat grill to medium-high.
2. Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
3. Oil the grill rack. Grill the salmon, turning once, until opaque, about 3 minutes per side.
4. Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon
salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
5. Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue
cheese. Drizzle with the remaining dressing.
Calories 385, Fat 22g, (sat 8g), Cholesterol 91mg, Carbs 13g, Fiber 7g, Total sugars 1g,
Protein 37g, Sodium 696mg, Potassium 1476mg, Folate 247mcg, Calcium 264mg.
How To: Oiling a grill rack before you grill foods helps ensure that the food won’t stick.
Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to
coat the food with cooking spray.
How To: To skin salmon, place the salmon fillet on a clean cutting board, skin side down.
Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and
the skin, holding the skin down firmly with your other hand. Gently push the blade
along at a 30° angle, separating the fillet from the skin without cutting through either.