Salmon Cobb Salad Recipe

Recipe by: Paula Deen
Ingredients: makes 4 to 6
2 heads romaine lettuce, shredded
10 slices thick cut bacon, cooked and crumbled
5 ready to eat hard cooked and peeled eggs, sliced
1 ½ cup quartered cherry tomatoes
1 (8 ounce) package fresh french green beans, steamed according to package directions
1(2 pound) skin on salmon fillet
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh dill dressing (recipe follows)

Procedures:

• On a large platter, layer lettuce bacon, eggs, tomatoes, and green beans.
• Heat a grill pan with a lid over medium heat. Rub salmon with olive oil; sprinkle with salt and pepper. Place salmon, skin side up , in pan. Cover and cook for 5 minutes. Turn salmon and cook 5 to 6 minutes more or to desired degree of doneness. Flake salmon into large pieces, discrding skin.
• Layer salmon over salad, and drizzle with fresh dill dressing.

Fresh Dill Dressing
Makes about ¾ cup
Ingredients:
½ cup olive oil
¼ cup fresh lemon juice
2 tablespoons minced fresh dill
1 tablespoon whole grain mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Procedures:
In a small bowl, whisk together all ingredients. Cover and refrigerate up to 1 week.