Southwestern Salmon Cobb Salad from Eating Well

Community Recipe from


  • 1 1/4 pound(s) skinless salmon fillet
  • 1 tablespoon(s) adobo sauce from canned chipotles
  • 1 tablespoon(s) minced chipotle in adobo divided
  • 1/2 teaspoon(s) salt divided
  • 1/2 cup(s) reduced-fat sour cream
  • 2 tablespoon(s) white wine vinegar
  • 2 tablespoon(s) water
  • 10 cup(s) mixed salad greens
  • 1 avocado diced
  • 2 cup(s) cherry tomatoes halved
  • 1/2 cup(s) crumbled blue cheese


  1. 1. Preheat grill to medium-high.
  2. 2. Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
  3. 3. Oil the grill rack. Grill salmon, turning once, until opaque, about 3 minutes per side.
  4. 4. Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
  5. 5. Divide the greens and the salmon among 4 plates. Top with avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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