Paleo Maple Mustard Salmon Cobb Salad

When choosing a meal, I look for something both nutrient dense and GIANT. I love food, and have a huge appetite. I am pretty sure I eat more than my fiance. He would argue otherwise, but I am constantly eating off of his plate when he doesn’t finish his food.  Salads are an obvious go-to for people like me. I love that I can load up on veggies while shamelessly eating a meal as big as my head. I knew I would marry Kevin since the day I met him. The days after that were just reinforcing what I already knew. But, let me tell you… in our first month of dating he suggested that we take our giant salads (which we were eating out of mixing bowls) in to the hot tub. At that point I finally knew he was crazy enough to marry me. Hot water and lettuce may not sound intuitively fun, but when you realize you have found some one strange enough to support your quirky health habits, well that, my friends, is priceless. Shout out to the man who doesn’t judge me when I buy 10 heads of romaine each week from Costco.

So, let’s talk about this salad. There are few things quite as delicious as honey mustard on crisp romaine. It is a shame that most store bought honey mustards are a sludge of soybean oil and corn syrup. I created this super simple Maple Mustard Marinade as a  healthier, homemade alternative. This salad is rich in healthy fats, high protein and nutrient dense. It is perfect for a midday meal on a long day because it will keep you full for eternity.

Paleo Maple Mustard Salmon Cobb Salad

  • Yield: 2 large salads
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

The goods:

  • 2 4-5 oz. salmon fillets
  • 2 slices of bacon
  • 2 hard boiled eggs
  • 2 heads of romaine lettuce
  • 1 tomato, or 8-10 cherry tomatoes
  • 1/2 avocado
  • 1/2 c.  Maple Mustard Marinade
  • Salt and pepper
  • 2 tbsp coconut oil

The game plan:

  1. Begin by pan frying the bacon, drain the grease and set bacon aside.

  2. To cook the salmon, heat coconut oil or other high temperature cooking oil in a pan. Salt and pepper both sides of the fillets. Once oil is hot begin browning the salmon for about 6 minutes each side, or until salmon is mostly cooked. Remove from the pan and place in a baking dish. Preheat the oven at the broil setting.

  3. Prepare the  Maple Mustard Marinade.

  4. Pour 1/2 of the marinade on top of the salmon and broil for 3-4 minutes, or until salmon is done and marinade reduces slightly.

  5. Chop the romaine, and tomatoes. Slice the eggs, and avocado, and crumble the bacon. Dived all ingredients among two plates.

  6. Top the salad with the salmon and any addition Maple Mustard Dressing that you may want.

  7. Enjoy!

Notes:

Lining the baking pan with two sheets of parchment paper makes clean up incredibly easy.

2 Comments

  1. Is this the salmon recipe you made for graduation? It was delicious! I love this blog, Amanda. You’re doing a great job with it.

    1. Thank you, Pam!! No, this salmon recipe is it a little different. I did make it with the salmon you and Dan got from Costco!

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