Caribbean Cobb Salad With Salmon
Dressing can be made 2 days ahead. Store in an airtight container and refrigerate. Let come to room temperature and whisk before serving.
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 salmon fillets
- Kosher salt
- Freshly ground black pepper
- 2/3 cup canned coconut milk
- 2 tsp. chopped fresh cilantro
- 1/4 cup 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 cup chopped purple cabbage
- 1 cup plantain chips
- 3/4 cup cotija cheese
Directions :
- 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.
- In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.
- 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.
- 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.
- Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.
