There’s this restaurant in Baltimore that I love, Nick’s Fish House. It’s on the water and has awesome outdoor seating, killer orange crushes, and beautiful sunset views. A real vibe.
It’s a place recommended to tourists for its quintessentially Baltimore ambiance – it’s not particularly fancy, it’s on the Chesapeake, and they serve Maryland steamed crabs (priced for tourists, too — go to the county for equally good and lower-priced crabs!) and lots of other fresh seafood. An underrated item on their menu, though, is the seafood cobb salad. It’s piled high with blue crab meat, shrimp, avocado, bacon, tomato, and an Old Bay spiked ranch dressing. It’s $17 (as salads seem to be these days) and worth every penny.
I’m not tryna pay $17 everytime I want a nice salad though, so I decided to put my own spin on Nick’s seafood cobb.
Enter, this exciting creation:
- 3/4 head of romaine
- 1 blackened salmon filet
- 6 shrimp
- 3 slices of bacon
- 1 cup charred fresh corn
- 2 hard-boiled eggs
- 1/4 English cucumber
- a sprinkle of chopped red onion
- 1/4c black beans, drained & rinsed
- Old bay greek yogurt ranch
I threw some blackening seasoning (whatever brand you like! or make your own) onto a salmon filet and seared it on both sides in a frying pan, then shredded up and threw out the skin. Then, I seasoned the shrimp with salt & pepper and seared them in the oil left over from the salmon. I baked the bacon in the oven (that’s the only way cook bacon, IMO).
For the corn, I just chopped it off the cob and threw it in with some hot olive oil, and cooked it until it had some nice charring all over.
For the dressing, I just threw some Old Bay & smoked paprika into Bolthouse Farms Greek yogurt ranch dressing. I’m really not a substitute kinda lady, but this dressing is SO good and a very decent substitute for ranch. The added spices take it up a notch and really compliment all of the flavors going in the salad.
And that’s it! Pretty simple, and this giant ass salad could easily fill two people up.
Protip: Put your items in the fridge as you finish making them, prior to assembling. This salad is fine at room temp, but next level when it’s nice and cold.
Side note: I hate peeling hard boiled eggs, so much. I’m so bad at it. Don’t ever ask me to make deviled eggs. It is AWFUL.
Corn is just getting into season so honestly there’s no reason to use frozen or canned corn this time of year. Maryland is BOUNTIFUL when it comes to corn in the summertime and it is the best. If you feelin’ extra colorful, add some tomato or avocado or red pepper. If you feelin’ like spending money, add some crab meat! Versatility is the spice of life, amiright?
Anyways, this salad is perfectly summery and refreshing and a sobering reminder that my body would very much appreciate more vegetables. Hope you enjoy it!