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Caribbean Cobb Salad With Salmon

Every bite offers a delightful contrast—from juicy mango and creamy avocado to the satisfying crunch of plantain chips and crisp cabbage. The coconut-lime dressing brings everything together with its refreshing tang and subtle sweetness, enhancing each ingredient's natural flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 People
Course: Fishe, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 4-oz. salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 4 teaspoons light brown sugar
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 2 tablespoons plus 2 teaspoons fresh lime juice divided
  • 2/3 cup canned coconut milk
  • 2 teaspoons fresh cilantro chopped
  • 1/4 cup plus 2 tablespoons neutral oil divided
  • 2 large romaine lettuce heads chopped
  • 1 mango peeled and finely diced
  • 1 large red bell pepper seeded and diced
  • 1 avocado sliced
  • 4 scallions sliced
  • 1 cup purple cabbage chopped
  • 1 cup plantain chips
  • 3/4 cup cotija cheese

Method
 

  1. In a small mixing bowl, blend the brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 teaspoons of lime juice until a thick paste forms. Season each salmon fillet generously with salt and black pepper, then coat with 2 tablespoons of the paste mixture. Allow the fillets to rest for 10 minutes, reserving the remaining paste for later.
  2. In a separate bowl, whisk together the coconut milk, cilantro, 1/4 cup of oil, the remaining 2 teaspoons of lime juice, and the reserved seasoning paste to create the dressing. Set aside.
  3. Warm the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the salmon and cook for 2 to 3 minutes per side, until the flesh flakes easily with a fork and the marinade blackens slightly as it cooks. Transfer the cooked salmon to a plate.
  4. Arrange the chopped romaine lettuce on a large serving platter or divide among individual plates, seasoning with a pinch of salt. Arrange the mango, bell pepper, avocado, scallions, cabbage, and plantain chips in rows or small piles on top of the lettuce. Sprinkle with cotija cheese, then place the salmon fillets on top.
  5. Drizzle half of the prepared dressing over the salad, seasoning lightly with salt. Serve with the remaining dressing on the side.

Notes

Make Ahead: The dressing can be prepared up to two days in advance. Store in an airtight container in the refrigerator. Before serving, allow the dressing to reach room temperature and whisk to restore consistency.