Salmon Cobb Salad


  • 3 large eggs, hardboiled, peeled and chopped into bite size pieces

  • 1 pound skinless center-cut salmon filet

  • 2 tablespoons FRENCH PANTRY Lemon Dill Aioli

  • FRENCH PANTRY Citron Flake Salt to taste

  • FRENCH PANTRY Timut Pepper to taste

  • ½ teaspoon lemon zest, grated with the Le Petit Grater

  • 1 lemon

  • 3 tablespoons FRENCH PANTRY White Balsamic Vinegar

  • ½ shallot, chopped in the Eco-Chop

  • 2 Tablespoons fresh tarragon, finely chopped in the Eco-Chop

  • ¼ cup FRENCH PANTRY Extra Virgin Olive Oil (EVOO)

  • 2 heads Romaine Lettuce, washed, dried and chopped in bite size pieces

  • 2 avocados, cubed

  • 2 fresh ears of corn

  • 1 teaspoon FRENCH PANTRY Herbs de Provence Herb Blend

  • 1 teaspoon FRENCH PANTRY Herbs de Provence Oil

  • 1 cup cherry tomatoes, halved

  • 1 cup fresh basil leaves, torn into small pieces

  • ½ cup fresh baby dill

  • 1 tablespoon fresh flat-leaf parsley, for garnish



    Preheat oven to 375°F degrees.  Place the Flexiflat on a Medium or Large Perforated Baking Sheet.


    Place the Salmon on the Flexiflat.  Spread the Lemon Dill Aioli over the salmon on both sides and season it with the salt and pepper.  Bake for 15 minutes or until the salmon is cooked to desired doneness.  Allow to cool for 10 minutes and flake into small pieces.


    For the dressing, combine the juice of ½ lemon, lemon zest, vinegar, shallot and tarragon in the Eco-Chop and pull several times to combine well.  Add the EVOO and process until well combined and emulsified.  Add salt and pepper to taste.


    Cut the kernels from the corn.  Place them in the Mini Cake Mold, add the Herbs de Provence Herb Blend and the Herbs de Provence Oil, season with salt and pepper and microwave on high for one to two minutes, or until tender. 


    Toss the lettuce, basil, dill and 3 tablespoons of the dressing together.  Place the lettuce mixture on a serving platter.  Arrange the corn, tomatoes, eggs, salmon and avocado in rows over the lettuce.  Drizzle with the remaining dressing and sprinkle with the parsley. 


    Serves 4 to 6


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