Southwestern Salmon Cobb Salad

8 Jul

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Do excuse my brief hiatus again.  Cooking a lot had fallen on my list of priorities having been really sick recently.  Also, my car was hit on my street and ultimately ruled a total loss.  Thus, I’ve been in settling out mode with insurance and researching mode with replacing my car.  All has worked out in the end- no one hurt and I ended up with a settlement amount that was more than the worth of my car due to the very low mileage and excellent condition (pre-accident of course) of my car.  While I’m sad to say goodbye to my little Scion TC, I am happy to welcome an Acura TSX into my world. 

So it is time to get back to some good eating!  I had never had salmon atop a salad until this recipe as it kinda seemed gross to me for some reason.  I like salmon with a salad on the side so I’m not sure what my issue was.  In any case, I’m a changed lady.  This Eating Well recipe is great and the flavors are unique as salads go in my opinion.  What else do I love about it? It is filling yet nutritious (4 servings; each @ 385 calories; 22 g fat ( 8 g sat , 9 g mono ); 13 g carbohydrates; 0 g added sugars; 37 g protein; 7 g fiber; 696 mg sodium; 1476 mg potassium). It also did not take 2 hours to prep rather just a half hour tops.  The recipe notes to skin the salmon, but I just cooked on the Foreman where the salmon meat and skin separate pretty effortlessly.  The recipe link does offer tips re: skinning the fish and oiling the grill if you go that direction.  I like to share the ways I find easiest with you all of course.  Give it a go! 

Ingredients:

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  • 1 1/4 pounds wild Alaskan salmon, skinned (see Tips)
  • 1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, divided 
  • 1/2 teaspoon salt, divided
  • 1/2 cup reduced-fat sour cream (or plain greek yogurt which is what I chose to use)
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons water
  • 10 cups mixed salad greens (romaine is just fine too!)
  • 1 avocado, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese

Directions:

  1. Preheat grill to medium-high (or George Foreman to around 350 degrees).
  2. Cut salmon into 4 equal portions (I portioned after cooking). 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 (no need to turn on Foreman).IMG_20130629_203157_770                                                                                                            
  4. Combine sour cream (or greek yogurt), 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.
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