Name: Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
Yield: 4 Servings
Ingredients: 6 Cups romaine lettuce (Washed, chopped and chilled); 2 Cans RedHead or ThinkPink Canned Salmon (Flaked); 4 Slices bacon (Crisped and Chopped); 1/2 Cup red onion (Thinly Sliced); 1 avocado (Diced); 1 Cup grape tomatoes (Halved); 1/2 Cup Sunflower Seeds; 1 Cup Yogurt-Dill Dressing (Recipe Below); 1/2 Cup Plain Greek Yogurt; 1/2 Cup Mayo or Vegannaise; 2 TBL lemon juice; 2 TBL fresh dill (Minced); 1 Tsp garlic puree; 1 Tsp fine granulated sugar; Kosher salt and pepper (To Taste)

Salmon Cobb with Yogurt-Dill Dressing

Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing

Yum

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

Yum

Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.

Servings

4 Servings

Servings

4 Servings

Ingredients

6 Cups romaine lettuce Washed, chopped and chilled
2 Cans RedHead or ThinkPink Canned Salmon Flaked
4 Slices bacon Crisped and Chopped
1/2 Cup red onion Thinly Sliced
1 avocado Diced
1 Cup grape tomatoes Halved
1/2 Cup Sunflower Seeds
1 Cup Yogurt-Dill Dressing Recipe Below

Creamy Yogurt-Dill Dressing

Servings: Servings

Units:

Instructions

Salad

Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.

Dressing

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

4 Cups Mixed Greens
1 Cup cilantro leaves
1 Cup grape tomatoes Halved
1 Cup celery Chopped
1 Cup red onion Thinly Sliced
1 Cup red pepper Sliced
2 Cans ThinkPink and/or Redhead Flaked
1/2 Cup dairy free Sriracha-Lime ranch Recipe Below

Dairy Free Sriracha-Lime Ranch

Cashew Cream

2 Cups Raw Cashews
1/2 Cup Water plus more for soaking

Servings: Servings

Units:

Instructions

Salad

Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.

Dairy Free Sriracha-Lime Ranch

Whisk all ingredients together and adjust seasonings to taste.

Cashew Cream

Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
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

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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

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Servings

8 People

Servings

8 People

Ingredients

1 Lb. Yukon Gold Potatoes Thinly Sliced
12 large eggs
1/2 Medium Onion Diced
1/2 Cup heavy cream (optional)
1/2 Lb. asparagus 3/4 inch pieces
2 Cans ThinkPink or RedHead Fillets Flaked
2 Tsp salt
2 Tsp finely ground black pepper
4 Cups grape tomato salad Recipe Below
2 Cups dill creme fraiche Recipe Below

Grape Tomato Salad

1 Cup grape tomatoes Halved
1/2 Cup Vidalia Onion Very thinly sliced
1 tsp capers Minced
1/4 tsp garlic paste
2 TBL flat leaf parsley Finely Minced
2 TBL extra virgin olive oil
1 TBL Sherry Vinegar

Dill Creme Fraiche

1 Pint heavy cream
2 TBL buttermilk
2 TBL fresh dill Finely Minced

Servings: People

Units:

Instructions

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. 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. 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. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.

Dill Creme Fraiche

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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