"if you're afraid of butter, use cream." - Julia Child

Grilled Salmon Cobb with “Green Goddess” Buttermilk Dressing

Grilled Salmon Cobb with “Green Goddess” Buttermilk Dressing


This time of year I feel like a young Julia Roberts — I’m just a girl, standing here, complaining about how hot it is to anyone who will listen. It’s oppressive, and I can’t take it. And I’ll tell you (and everyone else) all about it on the slightest provocation (apologies to my postman, the neighbors, perfect strangers in the elevator, and countless others I’m sure).



An unavoidable symptom of the, shall we say, discomfort I feel this time of year is that I avoid turning on the oven or putting heat to a burner at all costs. Temperatures are just too insane, and nothing sounds good. It feels like cooking on the surface of the sun. And personally, if I’m making a meal on the surface of the sun, I could go for a salad. You know, something light. Powerful hot up there.




Specifically, something with grilled fresh summer corn, grilled avocado, fresh sliced grape tomatoes and the requisite hard boiled egg (It just ain’t a proper cobb without it). Oh, and  something with a great big slab of salmon grilled to a perfect medium on top. The dressing is a love child of a green goddess and a classic southern buttermilk dressing that coats the salad nicely and complements the vegetables — creamy and tangy. What I love about this salad (besides the seasonal ingredients, the beautiful summer colors and the fresh, homemade luscious dressing) is the ease in which it comes together — grill ’em up, chop it up, toss it up — eat while dreaming of more habitable temperatures.



Grilled Salmon Cobb Salad with “Green Goddess” Buttermilk Dressing

Adapted from Food Network Magazine


For the dressing:

2 scallions, chopped

2 tablespoons Italian flat-leaf parsley, chopped

1 tablespoon fresh basil, chopped

2 teaspoons fresh lemon juice, from about 1/2 lemon

1 cup buttermilk

3 tablespoons mayonnaise

1/2 teaspoon kosher salt

a few grinds of fresh black pepper


For the salad:

3 heads of romaine, washed, spun and chopped

2 ears of corn, shucked

1 pint cherry tomatoes, halved

1 avocado

¼ cup fresh lemon juice

1lb piece of salmon, preferably with skin still attached

3 eggs



First, prepare the eggs:

Place the eggs straight from the fridge into a small sauce pan and then fill that saucepan with cold water until the eggs are covered by about an inch. Bring the pan to a boil and then cover the pan and take it off the heat. Let the eggs remain in the hot water for 10 min, then shock them in a bowl of ice water to stop the cooking process. Peel, quarter and set aside until you’re ready to assemble the salad.

Next, prepare the dressing:

Add the buttermilk and mayo to a blender and blend on high speed for several seconds. Add scallions and herbs and blend until completely smooth. Taste the dressing and season it with lemon juice, salt and pepper. Set aside.

For the rest of the salad:

Preheat a gas grill or a cast iron grill pan over medium high heat until nice and hot. Add the corn and grill, turning occasionally, until the corn has a nice char on all sides. This will probably take longer on a grill pan than on a gas grill, so keep an eye on it depending on which vessel you’re using. While the corn is grilling, slice the avocado in half lengthwise and remove the pit. Place flesh side down on the grill and cook for 3 min, until the avocado has some light brown grill marks. Score the avocado with a knife and scoop out the chunks. Drizzle with the remaining lemon juice to prevent browning and set aside.

Season the salmon with salt and pepper and drizzle generously with lemon juice. Set aside until corn is finished. Once you pull the corn off the grill, place the salmon on the grill skin side up and grill until lightly browned, about 3 min. Flip gently and cook skin side down until the salmon is just cooked through and the skin is crispy, about 6 minutes more. Remove the salmon from the grill and let it rest while you assemble the rest of the salad.

Place the romaine in a large bowl. Cut the corn kernels off the cob and set aside. Slice the salmon into large, irregular chunks and line down the center of the bowl in a traditional-cobb-salad-style row. Surround the salmon with the grilled corn, avocado, tomatoes and hard boiled eggs in corresponding rows. Drizzle with the dressing and serve.

Serves 4 as a main course







Leave a Reply

Your email address will not be published. Required fields are marked *