Our Christmas Eve Feast of the Seven Fishes has evolved over the years and who says it has to end with Christmas??? This year we’re adding a slow roasted Salmon Cob Salad Board.
In the past we have had every combo of seafood but, as the kids have grown and developed preferences, favorites have emerged. This year the big request is crab cakes. You can find my Crab Cake and Aioli recipe HERE.
In the interest of keeping things a little lighter, healthier (and easier) I decided to serve various boards for Christmas Eve instead of a sit-down dinner. The menu includes a classic charcuterie board, another board filled with crab cakes & aioli and, finally, a Salmon Cobb Salad board. I have frequently made a shrimp cobb salad board but this year I decided to incorporate a slow-roasted salmon inspired by a few boards featured on The Feed Feed. I decided on this list of ingredients for our Salmon Cobb Salad board. This post may be too late for your Christmas Eve but it’ll be a great addition to your New Years Eve spread.
If you don’t have a big board it is just as easy to serve on a platter. Simply put the salmon in the center and surround it by your list of salad add-ins.
Salmon Cobb Salad Board
INGREDIENTS
For the Salmon
- 1 filet of wild salmon (about 3 lbs) with pin bones removed
- zest of 1 lemon
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
For the Salad
- 6 eggs
- 1/2 lb cooked bacon
- 2 tomatoes, sliced
- 1 cup peppadew peppers
- 4 cups arugula and baby lettuce mix
- 1 cup crumbled feta cheese
- 1/2 cup sliced red onion
- 10 radishes
- boiled red skin potatoes
- 2 avocados, thinly sliced
- 1/2 pound portabella mushrooms sautéed
- i bunch steamed asparagus
- 1 lemon, cut into wedges (for garnish)
- Classic aioli for serving
METHOD
- Preheat the oven to 250˚F. Line a jelly roll pan with foil and coat with a bit of olive oil.
- Place the salmon on the baking tray skin side down and season with salt and pepper, herbs and lemon zest. Rub the salmon all over with the oilve oil, then let sit at room temperature for about 30 minutes. Roasting salmon low and slow gives a different consistency to the fish, more like smoked salmon (without the smoke).
- Roast for about 25 minutes, or until the salmon is just opaque in the center.
- To prepare the eggs, Bring water in a large sauce pan to a boil, THEN gently add the eggs one at a time. Cook for 6 minutes. Remove from heat, drain then add eggs to ice bath to cool. When cool enough to handle, peel eggs and slice in half.
- To assemble the salad board, place the cooked salmon in the center of a platter, and scatter the remaining ingredients around it in a decoratively. Enjoy!
We totally killed it!! Hope you make it and ENJOY!!!
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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