Summer Salmon Cobb Salad

The Cobb is the perfect salad, with salmon being the best seafood protein for salads in the summer. The enjoyment you can get from playing around with various flavors and textures is virtually infinite. This summer salmon salad is a perfect combination of red onions and grilled corn with Cobb staples like bacon, avocado, and eggs that have been hard-boiled. Salmon Cobb Salad recipe creator Justin Chapple suggests looking for soil-grown greens (not hydroponic) to get the most taste.

Ingredients

• 6 ounces thick-cut bacon (about four slices), cut into 1-inch pieces
• Three medium-sized ears of fresh corn, husks removed
• One medium-sized red onion cut into 1/4-inch-thick slices
• 1/4 cup plus one tablespoon extra-virgin olive oil, divided
• 1 3/4 teaspoons kosher salt, divided, plus more to taste
• One teaspoon of black pepper, divided, plus more to taste
• 1 (1-pound) skin-on center-cut salmon fillet
• Three tablespoons of Champagne vinegar
• Two tablespoons of Dijon mustard
• Two tablespoons finely chopped fresh tarragon
• 1 1/2 tablespoons honey
• One tablespoon water
• One hefty (about 12 ounces) head of Bibb lettuce (not hydroponic) cut into cores and ripped (about 10 cups loosely packed)
• 3 ounces watercress (not hydroponic), torn (about six loosely packed cups)
• Four hard-cooked eggs Peeled and cut in half.
• One large (9-ounce) ripe avocado, sliced
• 1 cup cherry or grape tomatoes (about 6 ounces), halved

Directions

1. Cook bacon in a pan on medium heat, stirring frequently until it is crisp, around 5 minutes. Transfer bacon to paper towels. Reserve the fat in the skillet.
2. The grill should be heated up to moderate-high (400degF or 450degF). Apply a generous coating of corn and onions using one teaspoon of oil. Sprinkle generously with 1/4 cup salt, 1/2 teaspoon of pepper. Place on grates coated with oil Grill, covered, turning onion slices over once and corn now and then until lightly charred, approximately 5 minutes for onions and between 12 and 15 minutes in total for corn. Transfer onto a cutting board, and allow to cool for 5 minutes. Separate onion slices into rings. Cut corn kernels out of cobs and eliminate cobs. Put corn kernels; onion rings aside till they are ready to use.
3. The salmon should be brushed on both sides using bacon grease; add one teaspoon of salt and 1/2 teaspoon of pepper. Place the salmon skin-side down on the oiled grill grates. Grill until lightly cooked, approximately 4 minutes. Grill the salmon flipping over, and cook until char marks are visible and the salmon is cooked, about 3 to 4 minutes. Transfer salmon to a plate and leave to cool until the temperature is cool enough to handle approximately 5 minutes. Take off and discard the skin of the salmon, then break pieces of salmon into large chunks. Wrap loosely in aluminum foil to ensure it stays warm. Set aside.
4. Mix vinegar and mustard, tarragon, honey, one tablespoon of water, the remaining 1 cup of oil, one teaspoon of salt, and the remaining 1/4 teaspoon of pepper in the bowl. Mix lettuce, watercress, and 1/2 cup of dressing on a plate and sprinkle with salt and pepper according to your preference. Place bacon, onions, salmon, corn, eggs, avocados, and tomatoes on the salad. Serve with dressing left over.