SALMON COBB SALAD BOARD {recipe}

CALIFORNIA COBB KNOWS HOW TO PARTY

SALMON COBB SALAD BOARD
Remember those promises we made to ourselves three months ago at the New Year? Go to bed early. Work out more. Eat better.

Ok, so we failed early and hard on those first two — unless by “more” you meant more than, say, once a month — but “eat better” has been pretty easy because we’ve been making recipes like this Slow-Roasted Salmon Cobb.

This giant board full of food might look too good to be truly health-promoting, but with the exception of maaaybe the bacon, depending on what your personal health concerns might be, everything on the board has some benefit to your health. Antioxidants in the tomatoes, vitamin D in the shiitake mushrooms, fiber, plant-based fats, omega 3 fatty acids and protein — it’s all there.

And all piled onto a giant shareable platter or board, you can spread the good health to your friends and family with a couple of bottles of wine, too! (Hey, wine has antioxidants)

Speaking of sharing good health with your friends and family… Use #ShareTheExceptional to tag your TasteSpotting submissions, instagrams, twitter pics, and facebook photos so we can peep your exceptional culinary moments and broadcast our favorites! Check out this post for more details about the cool, new #ShareTheExceptional program by Thermador.

Full, detailed recipe for our Salmon Cobb Salad Board below. Ingredient brands, shopping resources, and TasteSpotting Test Kitchen notes after.
SALMON COBB SALAD BOARD
Need a little inspiration to get you started on some of your own Cobb Salad? Scroll down and peep the round-up of some of our favorite recipes from the community!

SALMON COBB SALAD BOARD {recipe}

makes one giant Salad Board to serve 4-6 people

INGREDIENTS

Ingredients for Lemon Herb Roasted Salmon:
1 side of wild King salmon, about 1½-2 pounds, skin-on
1 whole bulb of garlic, sliced in half around the middle (like the equator around the middle of the planet)
2 lemons, thinly sliced
handful of fresh herb sprigs, I chose dill, parsley, and thyme
olive oil
salt and pepper

Ingredients for Salad:
1 package bacon, cooked (about 12 slices)
2 cups sliced shiitake mushroom “bacon”
6 eggs
heirloom tomatoes, sliced into wedges or rounds
and/or cherry tomatoes, sliced in half
radishes, thinly sliced and soaked in ice cold water for about 15 minutes
2-4 avocados, sliced into wedges
Meyer lemon wedges
½ red onion, thinly sliced lengthwise and soaked in ice cold water for about 15 minutes
¼ cup chopped chives
¾ cup blue or feta cheese
4-6 cups greens (arugula, frisee, romaine, watercress or any combination)
The World’s Best Anchovy Vinaigrette
Lemon Herb Pesto Vinaigrette or Green Goddess Vinaigrette
optional ingredients to include on board: pickled peppadews, olives, capers or caperberries (incidentally, these ingredients push the salad toward Nicoise territory)

DIRECTIONS

Roast the Salmon: Preheat oven to 300ºF.

Cut a piece of parchment paper to fit a large baking sheet that will hold the salmon. The parchment paper will make it easier to lift the salmon in one piece from the baking sheet to the board. Drizzle a little bit of olive oil on the parchment paper.

Place the salmon skin side down on the parchment paper. Using a very sharp knife, make deep scores across the salmon into serving portions, making sure to leave about 1/4-inch at the bottom including the skin, intact. This will make it easier to serve at the table.

Rub the salmon with olive oil (including into the cuts), and generously season the salmon with salt and pepper. Arrange lemon slices and garlic bulb halves around the salmon. Drizzle the lemons and garlic halves with more oil. Place herb sprigs on top, pressing into the salmon to coat the sprigs with a little bit of the oil.

Roast the salmon until it is BARELY cooked through — when you poke the center of the fillet with the tip of a sharp, narrow knife and twist it, it is just opaque. Because thickness of salmon filet will determine cooking time, check the salmon with a knife after 10 minutes, then every few minutes until it’s done. Our salmon was 1-inch thick at the thickest part and took 20 minutes.

Remove salmon from oven, and set aside to cool.

Cook Bacon, Shiitake Mushroom “Bacon” and Eggs for Salad: While the salmon is roasting, cook the bacon, mushrooms, and eggs.

If you have room in the oven while the salmon is cooking, roast the bacon in the oven on a separate rack by laying bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment paper (for easier cleanup). At 300ºF, the bacon will be tender crisp after about 20 minutes. Remove baking sheet from oven, remove bacon slices to a paper towel-lined plate to drain excess oil. Set aside cooked bacon.

Fill a medium pot with water and bring to a boil. Using a ladle, lower eggs into the boiling water one or two at a time, turn down heat to simmer, and cook eggs for 7 minutes. Remove eggs from simmering water with a slotted spoon, i.e. keep the water in the pot, and drop them into an ice-water bath. Turn the heat back up to bring the water back to a boil. When they become cool enough to handle, peel the eggs, and slice them into either halves or quarters.

Bacon, shiitake mushrooms, and whole, peeled cooked eggs can be cooked a day ahead and kept in the refrigerator overnight. Simply take them out of the fridge an hour or so before to take the chill off.

Assemble the Salad: Using the parchment paper, lift and transfer the entire salmon fillet from the baking sheet to the board. If the salmon flakes apart, don’t worry, you can cover up any and all flaws with a shower of fresh herbs at the end. Once the salmon is on the board, cut away the excess parchment paper; you can leave whatever is under the salmon.

Arrange the cooked eggs, bacon, shiitake bacon if using, tomatoes, radishes, avocado, lemon wedges, onions, chives, and cheese artfully around the salmon on the board. Dress the greens very lightly dressed with the vinaigrette, then tuck handfuls of the dressed greens into spaces between the other ingredients on the board. Otherwise, you can serve the greens from a separate bowl.

Drizzle the entire board with the vinaigrette. Hit everything with black pepper and chopped fresh herbs including parsley.

Serve with additional vinaigrette alongside, awesome bread and soft salty butter, and bottles of rosé. Everyone gets to dive in and make a plate for themselves.

SALMON COBB SALAD PLATE

RECIPE NOTES and SHOPPING RESOURCES

  1. Salmon wild, previously frozen, from Santa Monica Seafood. $17.99 per pound
  2. On salmon serving sizes: I generally allot 8 oz (half a pound) of salmon for each serving, which amounts to two pounds total for this recipe. Eight ounces is actually quite a large serving for one person, and most people will not eat that much because of all the other delicious little things on the board. However, leftover cooked salmon will keep for about three days in the refrigerator, or frozen for a few weeks, and is great for adding to your lunch and dinner grain bowls, and also makes for great omega-3 fortified fish tacos.
  3. Bacon from the somewhat over-priced butcher at Whole Foods Market at 3rd and Fairfax, which has the widest selection with things like marinated feta, preserved lemons, and whole artichokes. I love it all and could probably eat for a week off it, except I’d die from sodium overdose. If you want to make your bacon look wavy like we did here, use this recipe for roasting bacon in the oven on a wire rack.
  4. Eggs are omega 3-fortified cage free eggs from Whole Foods.
  5. Type of Greens: According to sources, the original Cobb Salad was served with watercress. But this is almost nothing like the original Cobb Salad, so use whatever the hell greens you like, if any at all. The greens in these photos are mache rosettes.
  6. Avocados from JJ’s Lone Daughter Ranch in southern California, available at Santa Monica Farmers Market on Wednesdays and Sturdays, and Hollywood Farmers’ Market on Sundays.
  7. All other fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find it at the farmers’ market.
  8. I use Anchovy Vinaigrette any chance I get. However, if anchovy is too strong for you, then what the hell are you doing making this salad based on FISH anyway? Ok, but a basic white wine, red wine, or Champagne vinaigrette, or even a lemony-slash-roasted-garlic vinaigrette would be ok, too.
  9. Speaking of wine, this rosé and this rosé are currently our fav fav fav, both made in California! This rosé is good, too, but I feel cheap and basic mentioning it because even though it is French, you can buy it at Costco. Then again, you can buy it at Costco, so hell yeah, go crazy. Also, whom am I kidding with this whole paragraph anyway? Every rosé tastes deeericious.

side of salmon fillet for roasting

salmon in case at fishmonger santa monica seafood

by Sarah J. Gim on March 7, 2017 · 1 comment

{ 1 comment… read it below or add one }

Julia Thompson April 10, 2017 at 10:02 am

This is such a good idea. Just because it’s april we can’t just forgo our new year resolutions. They can still happen. Thank you for such inspiration. Love your blog!

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