Tom Walton's Roast Salmon Cobb Salad with Birch & Waite Yoghurt Ranch Dressing & Dip

Serves: 4
Prep time: 20 minutes
Cooking: 20 minutes

Salmon or ocean trout fillet400g
Salt and pepper, to taste
Cos lettuce, roughly chopped, reserve smaller inner leaves1
Avocado, in halves, sliced1
Grape tomatoes, cut in half250g
Baby cucumbers, sliced3
Kalamata olives, pitted1/3 cup
Tiny capers2-3 tbsp
Extra virgin olive oil2 tbsp
Red onion, sliced into thin rounds1 small
Basil leavesHandful
Lemon, to squeeze1
Birch & Waite Yoghurt Ranch Dressing & Dip


  1. Preheat an oven to 220°C and bring small pan of water to boil.
  2. Place fish onto a baking tray, season with salt, pepper, and drizzle with 3 tbsp of Birch & Waite Yoghurt Ranch Dressing & Dip.
  3. Roast for 6-7 minutes then set aside to rest.
  4. Meanwhile, place eggs into boiling water, turn down to a simmer and cook for 7 minutes. Refresh in cold water for 3 minutes, peel and cut in half.
  5. For the salad, lay chopped and whole lettuce over a large platter and top with avocado, tomatoes, cucumbers, olives, and capers. Break fish into larger pieces and place over the salad along with eggs, dill, a drizzle of olive oil and scatter some of onion rings.
  6. Drizzle generously with Birch & Waite Yoghurt Ranch Dressing & Dip, crack over some black pepper and scatter basil. Serve with slices of fresh lemon. Enjoy!

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