Healthy Cobb Seafood Salmon Salad with Easy Salad Dressing

Hey everyone, it's Natasha of Natashaskitchen.com and today we're making an incredible salmon cob salad. This salad is so fresh, flavorful, and always gets rave reviews. Start with one pound of boneless, skinless salmon, preferably wild caught. Season that with a teaspoon of sea salt and a quarter teaspoon of black pepper. Place a large nonstick skillet over medium high heat and add one tablespoon of oil. Once the oil is hot, add the salmon top side down and cook until golden and crisp on the first side, which takes about four minutes. Then flip the salmon and continue cooking another four minutes or just until cooked through. Transfer the salmon to a plate to cool slightly, then use a couple of forks to break the salmon into bite-sized pieces. Set that aside to cool to room temperature while you prep the rest of your salad. Chop, rinse, and spin dry one large head of romaine lettuce. Arrange the lettuce on a large rimmed party platter or a large shallow bowl. I'm using two freshly cooked and cooled ears of corn and when fresh corn is not in season, you can use frozen or even canned corn. Cut the kernels off the cobs, then break them up coarsely with your hands. Arrange the corn in a long strip over your bed of romaine lettuce. You'll need one large avocado, slice it in half, then remove the pit like so. Then slice it into quarters to easily peel back the skin. Now chop the avocado and arrange it in a strip over your romaine lettuce. Thinly slice half of a medium red onion and if you don't like onions, you can use green chives. Peel and quarter two large hard-boiled eggs. Arrange the onion and eggs over the salad. Now we add our beautiful juicy flaked salmon pieces. And last but not least, you'll need one and a half cups of fresh cherry tomatoes and cut each of those in half. And the prettiest way to cut a cherry tomato is to cut it parallel to the stem. Arrange those on the platter and now it's time to make that zesty lime dressing. To get the most juice out of your lime, roll it on the cutting board before squeezing. You'll need three tablespoons of fresh lime juice and this comes from one to two limes depending on the size of your limes. Add three tablespoons of extra virgin olive oil, then finely chop and add two tablespoons of fresh cilantro. Finely chop and add two tablespoons of fresh dill. Press in or super finely mince one garlic clove. Then season with a teaspoon of sea salt and an eighth of a teaspoon of black pepper. Stir the dressing until well combined. I am excited. Because all that's left to do is to dress this salad and enjoy. And it looks so beautiful. It's perfect for parties. This is a very impressive salad and everything in it is so good. All right, let's get down to business. All right, get every last bit of flavor. Okay. And then at a party, you'll just put a pair of tongs next to your platter and guests can take however much they like. But when I'm at home, all right, and don't roll your eyes. I know some of you will, but I just take a big bowl like this and I take my beautiful Cobb salad and here's what I do. Okay. Some of you may have to close your eyes for this. Here we go. Bzzz! Ah! Sorry. Can't help myself when I do things like that. All right, and then just give it a beautiful, quick toss. And this way, the lettuce, every piece of lettuce is coated in that amazing, fresh dressing. And look at how tempting that still looks. Anyway, this is a much more family-friendly way to serve this, and we love this salad. so this is exactly what we do. Alright, and time to serve. Okay, that's a lot of avocado. Sorry, I'm excited. Okay, and this salad is protein-packed with the egg and the salmon. Delicious! Okay, I'm gonna get a lot because I know I'm gonna eat it all and go back for seconds, if it hasn't disappeared by the time I get to seconds, which is usually the case. Okay, here we go. That dressing is so fresh and has that amazing pop of lime flavor, cilantro, and dill. It's so easy, but you'll make this again and again because it's perfect. I love it. Mmm, and then the flaky, juicy salmon. I just want to eat and eat and eat and eat. And then the fresh, sweet pop of corn. And in the winter months, if you don't have fresh corn, don't worry about it. Use frozen corn, cook that, or you can use drained canned corn because you don't want to miss out on the salmon just because the corn isn't around. And then that creamy avocado, which makes the salad feel creamy without any creamy dressing. This is delicious. And then sweet tomatoes, of course. Party in my mouth. Alright, if you guys enjoyed this video, I'm gonna go eat this right now. So you just give me a great big thumbs up below, make sure to subscribe to our channel and we'll see you next time. 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