Southwestern Salmon Cobb Salad

From: EatingWell's "28 Summer Power Salads," via "EatingWell, July/August 2013" (7/30/2013)

Note from EatingWell: Here's a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky flavor from chipotle peppers instead & add salmon for a power-protein kick. Look for small cans of chipotle peppers in adobo sauce with Mexican foods at large supermarkets.

INGREDIENTS

1 1/4 lbs wild Alaskan salmon ; skinned (see TIPS below)
1 tablespoon adobo sauce ; from canned chipotles
1 tablespoon minced chipotle in adobo ; divided
1/2 teaspoon salt ; divided
1/2 cup reduced-fat sour cream
2 tablespoons white wine vinegar
2 tablespoons water
10 cups mixed salad greens
1 avocado ; diced
2 cups cherry tomatoes ; halved
1/2 cup blue cheese ; crumbled

Recipe

INSTRUCTIONS

1. Preheat the grill to medium-high.

2. Cut the salmon into 4 equal portions. Brush the salmon with the adobo sauce & sprinkle with 1/4 teaspoon of the salt.

3. Oil the grill rack (see TIPS below). Grill the salmon, turning once, until it is opague; about 3 minutes per side.

4. Combine the sour cream, white wine vinegar, water, minced chipotle & the remaining 1/4 teaspoon of salt in a small bowl.

5. Toss the salad greens in a large bowl, with 1/2 cup of the dressing mixture.

6. Divide the greens & salmon among 4 serving plates. Top with avocado, tomatoes & blue cheese. Drizzle on some more of the remaining dressing.

TIPS & NOTES:

TIPS:

- To skin salmon, place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slop the blade of a long, sharp knife between the fish flesh & the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30º angle, separating the fillet from the skin without cutting through either.

- Oiling a grill rack before you grill foods helps to ensure that the food won't stick. Oil a folded paper towel, hold it with tongs & rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu & fish, it is helpful to coat the food with cooking spray.

NOTES

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Southwestern Salmon Cobb Salad

1 1/4 lbs wild Alaskan salmon skinned (see TIPS below)
1 tablespoon adobo sauce  from canned chipotles
1 tablespoon minced chipotle in adobo divided
1/2 teaspoon salt divided
1/2 cup reduced-fat sour cream 
2 tablespoons white wine vinegar 
2 tablespoons water 
10 cups mixed salad greens 
1  avocado diced
2 cups cherry tomatoes halved
1/2 cup blue cheese crumbled

1. Preheat the grill to medium-high.
2. Cut the salmon into 4 equal portions. Brush the salmon with the adobo sauce & sprinkle with 1/4 teaspoon of the salt.
3. Oil the grill rack (see TIPS below). Grill the salmon, turning once, until it is opague; about 3 minutes per side.
4. Combine the sour cream, white wine vinegar, water, minced chipotle & the remaining 1/4 teaspoon of salt in a small bowl.
5. Toss the salad greens in a large bowl, with 1/2 cup of the dressing mixture.
6. Divide the greens & salmon among 4 serving plates. Top with avocado, tomatoes & blue cheese. Drizzle on some more of the remaining dressing.

TIPS & NOTES:
TIPS:
- To skin salmon, place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slop the blade of a long, sharp knife between the fish flesh & the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30º angle, separating the fillet from the skin without cutting through either.

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Nutrition

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Serving Size: 1 Recipe (1661g)
Recipe Makes: 1 Serving

Calories: 809
Calories from Fat: 549 (68%)

Amt Per Serving		% DV

	Total Fat 61g	81 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 5.4g
Cholesterol 74.2mg		23 %
Sodium 4186mg		144 %
Potassium 2665.6mg		70 %
Total Carbohydrate 46.4g		14 %
	Dietary Fiber 22g	88 %
	Sugars, other 24.5g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 809

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