Salmon and Caribbean Cobb Salad

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This Caribbean-inspired Cobb salad is the perfect place to start if you’re in the mood to eat everything in the rainbow. This variant of the Cobb salad, which is a little bit lighter than the standard Cobb salad, combines fresh mango, creamy coconut dressing, and spiced salmon to make a flavorful, spicy lunch. A pleasant crunch is provided by sweet bell pepper and crushed plantain chips. If you don’t like salmon, you can easily substitute chicken, shrimp, or any other protein!

The key to a great salad is to season the lettuce, not just add fresh vegetables and a killer dressing! It really is that easy. Before assembling your salad, add a touch of salt to the lettuce to ensure that every bite is flavorful.

The spice paste that is applied on the salmon and utilised in the dressing gives this salad a lot of its flavour. The salmon’s exterior will begin to brown considerably more quickly than it normally would since the paste contains sugar. If it begins to turn black, don’t panic—it hasn’t burned.

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

DIRECTIONS

  1. Brown sugar, soy sauce, onion, garlic, cayenne, thyme, ginger, allspice, and 4 teaspoons lime juice should all be combined in a small bowl to produce a thick paste. Each salmon fillet should be liberally sprinkled with salt and black pepper. Reserve remaining seasoning paste after applying 2 tablespoons to the fillets and letting them sit for 10 minutes.
  2. Coconut milk, cilantro, 1/4 cup oil, the final 2 teaspoons of lime juice, and the saved seasoning paste are combined in a small bowl. This dressing is then set aside.
  3. Heat the final 2 tablespoons of oil in a large skillet over medium-high heat. Cook salmon for 2 to 3 minutes on each side, or until the flesh readily flakes with a fork (the marinade will blacken as the salmon cooks). Place on a platter.
  4. Place lettuce on a tray or divide it into plates. Add a little salt. Mango, bell pepper, avocado, scallions, cabbage, and chips can be arranged in rows or little stacks. Salmon is placed on top, then cheese is sprinkled.
  5. Add a dash of salt after dressing the salad with half of it. Serve alongside the leftover dressing.
  6. Dressing can be prepared two days in advance. Refrigerate and store in an airtight container. Before serving, let the mixture reach room temperature and stir.

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