Soul Food

Salmon Cobb Salad

Baked Salmon:
1 lb salmon
2 tablespoons olive oil more or less as needed
¼ teaspoon kosher salt more or less to taste (I just generously sprinkle with our salt grinder)
¼ teaspoon pepper more or less to taste (I just generously sprinkle with our pepper grinder)
Coconut Bacon (recipe adapted from Minimalist Baker — this recipe doubles & keeps well so feel free to make extra):
1 cup large flake unsweetened coconut
½ tablespoon avocado oil or neutral oil of choice
1 tablespoon gluten-free tamari
½ teaspoon smoked paprika
½ tablespoon maple syrup
¼ teaspoon smoked paprika*
¼ teaspoon pepper
Pinch sea salt
1 5oz container mixed greens
1 lb baked or grilled salmon
1½ cups cherry tomatoes, halved
2 large avocados, sliced or cut into bite size pieces
4 large hard boiled eggs, quartered
1 cup coconut bacon or bacon of choice
½ cup blue cheese
Fresh chives and parsley for garnish

Baked Salmon:
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
Generously coat both sides of salmon in olive oil and place on prepared baking sheet. Season generously with salt and pepper.
Bake on the middle rack for 15 minutes or until salmon is tender — it will be flaky with using a fork to slice.
When ready to serve with salad, use a fork to break into smaller pieces (taking it off the skin in the process). Serve warm or room temperature.
Coconut Bacon:
Preheat oven to 325°F and line a baking sheet with parchment paper.
Mix oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper in a medium bowl. Add coconut flakes. Toss/stir to thoroughly coat. Place coated coconut flakes on prepared baking sheet.
Bake for 6 minutes, then remove from oven and stir. Bake an additional 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Let cool for 10 minutes – it will continue crisping as it cools.
Can be made ahead. Store in covered at room temperature up to 1 week (sometimes more). Do not store in the refrigerator as it will lose its crispness.
Lemon Dijon Vinaigrette:
Whisk all ingredients in a liquid measuring cup or small bowl until well combined.
Can be made ahead and stored in an airtight container in the refrigerator for several days. Just bring to room temperature and give a good shake or whisk as oil will solidify in the refrigerator.

Back to top button