Salmon Cobb Salad

I LOVE salmon and cook it at least once a week. Therefore, I am always looking for fun ways to eat salmon. This recipe is so good - I want to share it with you. I have only made this with freshly cooked salmon but I think it would be great if you had left over salmon. I made the recipe exactly as it states but there are many ways you can modify this recipe according to your liking.

I hope this recipe inspires you to be creative & have fun cooking!

The Recipe for Salmon Cobb Salad - serves 2:

• 2 hard boiled eggs - cut into quarters

• 6oz salmon fillet

• 1 medium or 4 baby potatoes

• 26 green beans trimmed & halved (use as many or as little as you want)

• cherry tomatoes halved or tomatoes of your choice cubed

• 1/4 red onion sliced (optional)

• kalamata, green or black olives - use any combination or pick what you have

• spinach, lettuce or arugula

• low-fat feta cheese crumbled

• 1 tbsp olive oil

• lemon juiced

• 1/2 tsp dijon mustard

• sea salt, to taste

• ground pepper, to taste

1. Heat a medium non-stick fry pan over medium heat - spray lightly with oil spray. Add the salmon-season with salt & pepper and cook for 5-6 minutes or until cooked to your liking, flip sides after 2-3 minutes. Transfer to a plate and coarsely flake the salmon.

2. Add 2” of water to a saucepan. Add the potatoes and bring to a boil. Then bring to a medium heat and cook for 5-10 minutes. Drain - transfer potatoes to plate and cut them into quarters or halves.

3. Place the beans in a steamer basket or place in 2” of boiling water for 2-3 minutes or until tender. Drain and rinse under cool running water.

4. Dressing: Whisk olive oil, lemon juice and mustard together - add salt & pepper for taste.

5. Divide the ingredients and place on 2 plates: choice of greens, potatoes, beans, tomatoes, onion, olives & basil. drizzle with dressing - you may toss together gently if you would like.

6. Top with salmon, egg and sprinkle the feta.

   Enjoy!