Looking for an easy recipe with plenty of flavor? Try this Cobb salad with steelhead trout from Norway, a protein-packed twist finished with a creamy avocado dressing. Norwegian steelhead trout is rich in protein, omega-3s, vitamins A, D and B12, and antioxidants.
Ingredients for 4 people
- 3 eggs
- 6 slices bacon
- 2 tbsp olive oil
- 1 pound Norwegian steelhead trout
- 8 cups lettuce
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup blue cheese crumbles
- 1 cucumber, sliced
- 2 scallions, sliced
For the avocado cream
- 1 cup Greek yogurt
- 1/2 cup fresh cilantro
- 1 avocado, diced
- 1 clove garlic
- 1–2 tbsp lemon juice
How to make Cobb Salad with Norwegian Steelhead Trout
- Add the eggs to a small pot with enough water to cover by an inch. Bring to a boil over high heat. Once boiling, remove the pot from the heat and let sit for 10 minutes. Meanwhile, in a medium nonstick skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate.
- Run the eggs under cold water, peel them and cut into wedges or slices. Chop the cooked bacon and set the eggs and bacon aside.
- Season the steelhead trout with salt and pepper on both sides. Heat 1-2 tablespoons of olive oil in a pan over medium heat and cook the trout, about 2 minutes on each side. Let rest on a plate for 10 minutes and roughly shred with a fork.
- Meanwhile, add the yogurt, cilantro, diced avocado and garlic to a blender. Blend for 1–2 minutes, until smooth. Season with salt and add lemon juice to taste. Add water as needed to reach the desired consistency.
- On a large platter, arrange the lettuce into a large bed. Add the tomatoes, trout, eggs, bacon, sliced avocado, sliced cucumber, sliced scallions and blue cheese crumbles over the lettuce in rows. Drizzle with the avocado dressing and serve immediately.
