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Cedar Plank Smoked Salmon Cobb Salad

Name: Cedar Plank Smoked Salmon Cobb Salad
Ingredients: 3/4 lb (340 g) wild salmon fillets, skin on; 2 tsp (10 mL) extra-virgin olive oil; Salt and pepper, to taste; 3 Tbsp (45 mL) camelina or extra-virgin olive oil; 2 Tbsp (30 mL) white wine vinegar; 1 small shallot, minced; 2 tsp (10 mL) blond miso paste; 2 tsp (10 mL) Dijon mustard; 1/4 tsp (1 mL) freshly ground black pepper; Dash of pure maple syrup; 8 cups (2 L) spring salad greens, rinsed and spun dry; 2 hard-cooked organic eggs, peeled and chopped; 4 oz (125 g) cooked boneless, skinless organic chicken breast, shredded; 1/2 unpeeled English cucumber, thinly sliced; 1/2 cup (125 mL) diced heirloom tomatoes; 2 oz (56 g) crumbled goatsí feta

Serves 6.

Irene McGuinness

Updated Mar 30, 2017

This salad is bound to impress and can be made with a variety of organic vegetables. Mix it up a bit by using other spicy greens such as mustard and arugula.

Wine Pairing: Southbrook Triomphe Organic Cabernet Franc Rose 2011, Niagara-on-the-Lake, Ontario

Tip: Want to go vegetarian? Replace salmon and chicken with diced sautéed organic tofu and sliced almonds.

Cedar Plank Smoked Salmon Cobb Salad

Ingredients

3/4 lb (340 g) wild salmon fillets, skin on
2 tsp (10 mL) extra-virgin olive oil
Salt and pepper, to taste

Dressing

3 Tbsp (45 mL) camelina or extra-virgin olive oil
2 Tbsp (30 mL) white wine vinegar
1 small shallot, minced
2 tsp (10 mL) blond miso paste
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) freshly ground black pepper
Dash of pure maple syrup

Salad

8 cups (2 L) spring salad greens, rinsed and spun dry
2 hard-cooked organic eggs, peeled and chopped
4 oz (125 g) cooked boneless, skinless organic chicken breast, shredded
1/2 unpeeled English cucumber, thinly sliced
1/2 cup (125 mL) diced heirloom tomatoes
2 oz (56 g) crumbled goatsí feta

Nutrition

Per serving:

calories225
protein17g
fat15g
- saturated fat4g
- trans fat0g
carbohydrates6g
- sugars2g
- fibre2g
sodium275mg

Directions

01

Soak cedar plank large enough to comfortably fit on barbecue grill in water for at least 2 hours. About 20 minutes before grilling, preheat grill until internal temperature reads 400 F (200 C). Cut salmon into 6 or 8 small portions. Rub salmon with olive oil and season with salt and pepper to taste.

02

Remove soaked plank and place prepared salmon fillets on board, allowing at least 1/2 in (1.25 cm) between fillets. Keep water bottle sprayer handy to prevent wood from flaring up. Place soaked plank with salmon on barbecue grill and close lid. Smoke salmon fillets for about 20 minutes, or until almost cooked throughout. Spray board with water if flare-ups occur. You want salmon to be a little raw in the centre as it will continue cooking as it rests.

03

While salmon is cooking, prepare remaining ingredients. In mini food processor, combine all dressing ingredients, then whirl until emulsified. Set aside.

04

Starting with salad greens, arrange salad ingredients on large platter. Top with a row of diced eggs, shredded chicken, cucumber, and tomatoes. Finish with cedar planked salmon. Alternatively, divide salad ingredients among individual serving bowls.

05

Drizzle with dressing and sprinkle with crumbled feta. Serve immediately.

Like this recipe?

This recipe is part of the Eat Organic collection.

Irene McGuinness

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

@ireneforfood

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