Name: Caribbean Cobb Salad With Salmon
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 tsp. light brown sugar -; 4 tsp. reduced-sodium soy sauce -; 1 tbsp. onion powder -; 2 tsp. garlic powder -; 1 tsp. cayenne pepper -; 1 tsp. dried thyme -; 1 tsp. ground ginger -; 1/2 tsp. ground allspice -; 2 tbsp. plus 2 tsp. fresh lime juice, divided -; 4 (4-oz.) salmon fillets -; Kosher salt -; Freshly ground black pepper -; 2/3 c. canned coconut milk -; 2 tsp. chopped fresh cilantro -; 1/4 c. plus 2 tbsp. neutral oil, divided -; 2 large heads of romaine lettuce, chopped -; 1 mango, peeled, finely chopped -; 1 large red bell pepper, seeded, finely chopped -; 1 avocado, sliced -; 4 scallions, sliced -; 1 c. chopped purple cabbage -; 1 c. plantain chips -; 3/4 c. cotija cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Cobb Salad With Salmon

1. 4 tsp. light brown sugar -

2. 4 tsp. reduced-sodium soy sauce -

3. 1 tbsp. onion powder -

4. 2 tsp. garlic powder -

5. 1 tsp. cayenne pepper -

6. 1 tsp. dried thyme -

7. 1 tsp. ground ginger -

8. 1/2 tsp. ground allspice -

9. 2 tbsp. plus 2 tsp. fresh lime juice, divided -

10. 4 (4-oz.) salmon fillets -

11. Kosher salt -

12. Freshly ground black pepper -

13. 2/3 c. canned coconut milk -

14. 2 tsp. chopped fresh cilantro -

15. 1/4 c. plus 2 tbsp. neutral oil, divided -

16. 2 large heads of romaine lettuce, chopped -

17. 1 mango, peeled, finely chopped -

18. 1 large red bell pepper, seeded, finely chopped -

19. 1 avocado, sliced -

20. 4 scallions, sliced -

21. 1 c. chopped purple cabbage -

22. 1 c. plantain chips -

23. 3/4 c. cotija cheese -

How to cook deliciously - Caribbean Cobb Salad With Salmon

1. Stage

In a small bowl, mix brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 teaspoons lime juice until a thick paste forms. Season each salmon fillet with a generous pinch of salt and black pepper. Rub fillets with 2 tablespoons seasoning paste and let sit 10 minutes; reserve remaining seasoning paste.

2. Stage

In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.

3. Stage

In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Cook salmon until flesh easily flakes with a fork, 2 to 3 minutes per side (the marinade will blacken as the salmon cooks). Transfer to a plate.

4. Stage

Arrange lettuce on a platter or divide among plates; season with a pinch of salt. Add rows or small piles of mango, bell pepper, avocado, scallions, cabbage, and chips. Sprinkle with cheese and top with salmon.

5. Stage

Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.

6. Stage

Make Ahead: Dressing can be made 2 days ahead. Store in an airtight container and refrigerate. Let come to room temperature and whisk before serving.