CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Cobb salad with white wine-marinated salmon

Cook up a healthy meal for the whole family with salmon and a bright cobb salad made with eggs, cherry tomatoes, avocado and blue cheese. The salmon white wine marinade is special enough for the weekend and easy enough for a quick and delicious weeknight meal.




  • 400 g salmon fillet, skin on
  • 1/2 cup (125ml) dry white wine, such as Pinot Grigio
  • 1/4 cup (60ml) olive oil, plus more for cooking
  • 1/4 cup parsley, finely chopped
  • 1 lemon, zested
  • 3 garlic cloves, finely minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Cobb Salad

  • 3 eggs
  • 2 shallots, thinly sliced
  • 2 tablespoons (30ml) sherry vinegar
  • Kosher salt, to season
  • 2 cups (about 250-300g) cherry tomatoes, halved
  • 1 avocado, cut into chunks
  • 1 cup (125g) crumbled blue cheese
  • 2 tablespoons chives, chopped
  • 1 head leaf lettuce, torn or chopped


  • 1/4 cup (60ml) sherry vinegar
  • 1/2 shallot, finely minced
  • 1 garlic clove, finely minced
  • 2 tablespoons (30ml) stone ground mustard
  • 1 tablespoon (15ml) maple syrup
  • 1/2 cup (125ml) olive oil
  • Kosher salt and black pepper, to season



  1. Place the salmon into a glass bowl or zip-top bag, add the wine, oil, parsley, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Toss gently to combine. Place in the fridge for 30 minutes to one hour.


  1. Cook the eggs by placing them into a small pot and covering them with about one inch of cold water. Bring the water to a boil over high heat, cover with a lid, remove from the heat, and set a timer for 13 minutes. Once cooked, drain and run under cold water. Peel and cut into quarters.
  2. Toss the shallots in a small bowl with the vinegar. Season with salt and set aside to pickle slightly.
  3. Arrange the lettuce onto a large serving platter. Arrange the remaining toppings on the lettuce.

Cook Salmon 

  1. Heat one tablespoon of oil in a non-stick skillet or heat a barbecue over medium heat and lightly grease the grill. Remove the salmon from the marinade, and dry it off with a paper towel. Season with salt and pepper. Cook for five to seven minutes per side, until cooked through. Set aside to cool slightly.

Salad Dressing 

  1. Whisk together the sherry vinegar, shallot, and garlic. Whisk in the mustard and maple syrup then slowly drizzle in the oil while whisking to emulsify and bring everything together. 
  2. Season to taste with salt and pepper. Set aside for serving. 


  1. Lightly flake the salmon and place it on the salad along with the pickled shallots. 
  2. Drizzle some dressing over the salad and season with salt and pepper. Serve with extra dressing, if desired. Serve and enjoy! 

TIP: Add cooked, crumbled bacon to the salad, if you want extra smokey flavour.


Follow Mary Berg: