Salmon & Avocado Cobb Salad* M Recipe

Prepare and cook salmon

Pat the salmon dry with paper towels. Rub with 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp lemon juice. Let rest 5 minutes.

Heat a nonstick skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil or use the seasoned pan and place salmon flesh-side down. Cook undisturbed 3–4 minutes until golden. Flip and cook 2–4 minutes more depending on thickness, until internal temperature reaches 125–130°F for medium (or 145°F for well done). Remove to a plate and let rest 3–4 minutes, then flake into large chunks.

Make tomato purée

Core the ripe tomato and roughly chop. Place in a food processor or blender and pulse until smooth but slightly textured (about 10–15 seconds). If very watery, drain briefly in a fine sieve and reserve 1–2 tbsp of the juice.

In a bowl, combine 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp red wine vinegar, 1 tsp olive oil, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp minced garlic. Stir until smooth.

Fold the tomato purée into the mayo-yogurt mixture. Add 1 tbsp chopped chives, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If too thick, thin with up to 1–2 tbsp reserved tomato juice or water. Chill in fridge 10 minutes to let flavors meld.

Prepare vegetables: core and wash the iceberg lettuce, then dry and chop or shred into roughly 1–1.5 inch pieces to equal about 6 cups. Halve the cherry tomatoes. Thinly slice red onion into rings or half-moons (approx 2 tbsp). Halve the avocado, remove pit, peel and cut into 1/2-inch slices or cubes. Peel and quarter the hard-boiled eggs.

Crumble the cooked bacon into bite-sized pieces (if you prefer, crisp bacon in skillet 6–8 minutes before and drain on paper towels).

Arrange the salad on a large platter or bowl: spread the chopped iceberg as the base. Arrange avocado, cherry tomatoes, egg quarters, bacon pieces, red onion and crumbled cheese in separate rows or scattered clusters for a Cobb-style presentation.

Scatter the flaked salmon over the arranged salad in large chunks so each portion will have fish.

Lightly drizzle the tomato dressing over the salad (start with about 3–4 tbsp and serve additional dressing on the side). Optionally drizzle 1 tsp extra olive oil over the top for shine.

Garnish with chopped parsley and serve with lemon wedges for squeezing over the salmon. Serve immediately so avocado stays fresh and lettuce crisp.