Salmon Cobb with Yogurt-Dill Dressing

Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
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Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
Print Recipe
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Votes: 0
Rating: 0
You:
Rate this recipe!
Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Ingredients
Creamy Yogurt-Dill Dressing
Servings: Servings
Units:
Instructions
Salad
  1. Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.
Dressing
  1. Whisk together all ingredients and adjust seasonings to your preferences
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Paleo Salmon Taco Salad

Paleo Salmon Taco Salad w/ Dairy-Free Sriracha-Lime Ranch
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Servings
2 Servings
Servings
2 Servings
Paleo Salmon Taco Salad w/ Dairy-Free Sriracha-Lime Ranch
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Servings
2 Servings
Servings
2 Servings
Ingredients
Dairy Free Sriracha-Lime Ranch
Cashew Cream
Servings: Servings
Units:
Instructions
Salad
  1. Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.
Dairy Free Sriracha-Lime Ranch
  1. Whisk all ingredients together and adjust seasonings to taste.
Cashew Cream
  1. Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
  2. Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy. Store in refrigerator for up to a week.
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Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad

Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
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Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.
Servings
8 People
Servings
8 People
Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
Print Recipe
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Votes: 0
Rating: 0
You:
Rate this recipe!
Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.
Servings
8 People
Servings
8 People
Ingredients
Grape Tomato Salad
Dill Creme Fraiche
Servings: People
Units:
Instructions
  1. 1. Preheat oven to 375 degrees. In a large ovenproof skillet sauté onions and potatoes until softened. Spread mixture evenly across bottom of the pan and cover allowing the potatoes on the bottom to form a crust.
  2. 2. Beat eggs and cream until slightly aerated. Add Asparagus and Salmon to the skillet in even layers and pour over eggs. Cook on medium heat and transfer entire pan to oven.
  3. 3. Bake until cooked through and brown on top (about 20 minutes) and remove from oven, allowing the frittata to cool for 5-10 minutes. Cut into 8 equal slices and serve with ½ cup Tomato Salad and a dollop of Crème Fraiche.
Grape Tomato Salad
  1. 1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
  2. 2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.
Dill Creme Fraiche
  1. 1. Combine all ingredients in a Mason jar or other container with tight fitting lid. Let sit over night on the counter (Do Not Refrigerate). It will be thick and perfectly tangy in the morning at which point you can refrigerate any leftover cream.
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