Southwestern Salmon Cobb Salad

  • 1 1/4 pounds wild Alaskan salmon, skinned (see Tips)
  • 1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, divided
  • 1/2 teaspoon salt, divided
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons water
  • 10 cups mixed salad greens
  • 1 avocado, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese
  1. Preheat grill to medium-high.
  2. Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
  3. Oil the grill rack (see Tips). Grill the salmon, turning once, until opaque, about 3 minutes per side.
  4. Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
  5. Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.

Source: http://www.eatingwell.com/recipes/salmon_cobb_salad.html