Cobb Salad with Spicy Salmon

 I have always loved the idea of cobb salads, but didn't think they were very healthy. I was so pumped when I saw this idea in an Eating Well magazine. It's a southwestern take on the cobb, packed with avocado and a healthier creamy dressing. I have tweaked it quite a bit from the original, to make cooking the Salmon easier and make it a meal for 2 because I don't think most of the ingredients would save well. It's a super easy weeknight meal now that I've cut the cooking time for the salmon in half. I use the method I blogged about previously, where you cook the Salmon in the microwave. Seriously don't knock it until you try it. Easy, fast, tender, good flavor and makes peeling the skin off a breeze.  

 

Cobb Salad with Southwestern Salmon and Creamy Chipotle Dressing

 

• 2 Salmon filets, skin on, thawed if frozen (2 filets come in a 12 oz. package at my Kroger)
• 2 tablespoons adobo sauce from canned chipotles (you'll use the chipotle for the dressing)
• 1/2 teaspoon garlic salt
• 6-8 cups mixed salad greens
• 1 avocado, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled blue cheese (I buy reduced fat version)

 

Dressing:

• 1/2 cup nonfat Greek yogurt
• 2 tablespoons white-wine vinegar
• 2 tablespoons water
• 1/2 teaspoon Salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced chipotle in adobo, divided

1. Divide lettuce, avocado. tomatoes between two bowls.
2. Sprinkle non-skin side of salmon with a little garlic salt, and brush with part of the adobo sauce. Put that side down on a microwave safe plate ( I use paper) and cover with saran wrap tightly.
3. Cook in microwave for 2 minutes.
4. Pull out of microwave use a fork to remove the skin. It should scrape right off. Then on that non sauced side, sprinkle a little more garlic salt and brush the rest of the adobo sauce on. Flip that side down on the plate. Cover again with saran wrap tightly.
5. Microwave one minute if the fish is less than an inch thick. 1 and a half if its a inch thick.
6. While that's cooling a little mix together your dressing ingredients in a bowl.
7. Layer your salad mixture with the salmon, as much dressing as you want and blue cheese.

 

**Makes 2 servings.

**2 on Bryce's dish scale since we use paper plates for cooking and other than that it's the cutting board and bowls we eat out of!