Cooking Corner: Blackened Salmon Cobb Salad

Tanner Thorp from Montereau joins the Cooking Corner today to show us his blackened salmon cobb salad.

Here's the recipe:

Ingredients 

1. 4 four to six ounces of salmon 
2. 4 heaping teaspoons favorite cajun or blackening seasoning 
3. 8 cups chopped romaine lettuce 
4. 4 eggs diced 
5. 2 avocados halved and sliced 
6. 1 cup blue cheese 
7. 1 pint cherry or grape tomatoes 
8. 1 cup chopped bacon 
9. Red wine vinaigrette or your favorite dressing 

Method 

1. Preheat oven to 350 degrees 
2. Season salmon with seasoning 
3. Heat a nonstick skillet on high heat 
4. Add salmon seasoning side down and sear  
5. Remove salmon, place on sheet pan and cook until it registers 130 degrees on an instant thermometer 
6. Remove salmon from oven 
7. Divide romaine into bowls 4 equal portions 
8. In neat rows, add the eggs, avocados, blue cheese, tomato and bacon 
9. Top with the salmon and serve with the dressing