Cobb Salad with Grilled Salmon

Ingredients:

• 1 piece (450 g) skinless wild salmon fillet (center part)
• 3 large eggs
• 0.5 tsp grated lemon zest + juice of 1 lemon
• 3 tablespoons white wine vinegar
• Half a shallot, chopped
• 2 tbsp finely chopped fresh tarragon
• 0.5 cups extra-virgin olive oil
• Vegetable oil for greasing
• 2 heads romaine lettuce, halved lengthwise
• 2 avocados, halved lengthwise, pitted and peeled
• 2 ears of corn, husked
• 1 cup fresh basil, torn
• 0.5 cup coarsely chopped fresh dill
• 1.5 cups cherry tomatoes, halved
• Chopped fresh parsley, for serving

Preparation:

1. Preheat the grill to medium-high heat. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let stand, covered, for 10 minutes. Drain and run the eggs under cold water to cool. Peel and slice.
2. Meanwhile, drizzle the fish with the juice of half a lemon and season generously with salt and black pepper; let sit for 10 minutes.
3. Prepare the dressingIn a small bowl, combine the juice of the remaining lemon half with the lemon zest, vinegar, shallot, and tarragon; whisk. Gradually whisk in the olive oil until the dressing is smooth; season with salt and pepper to taste.
4. Brush the grill grate with vegetable oil. Lightly brush the romaine lettuce, avocado, and corn with vegetable oil. Grill the vegetables, turning, until crisply charred, about 2 minutes for the lettuce and avocado and 5-6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the fish, turning once, until cooked through, 6-8 minutes. Transfer to a cutting board and let rest for 5 minutes.
5. Chop the salad into large chunks, discarding the core; transfer to a large platter. Add basil and dill and toss. Cut the corn kernels from the cobs and slice the avocado and fish. Arrange the corn, tomatoes, hard-boiled eggs, salmon chunks, and avocado in rows on top of the salad; season with salt and pepper to taste. Drizzle the salad with dressing and sprinkle with parsley.