Description
A vibrant Caribbean Cobb Salad featuring perfectly seared salmon fillets marinated in a flavorful blend of spices and lime, served atop a bed of crisp romaine lettuce with fresh mango, avocado, bell pepper, cabbage, and crunchy plantain chips, all finished with a creamy coconut cilantro dressing and crumbled cotija cheese.
Ingredients
Salmon Marinade
- 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
- Kosher salt
- Freshly ground black pepper
- 4 (4-oz.) salmon fillets
Dressing
- 2/3 cup canned coconut milk
- 2 tsp chopped fresh cilantro
- 1/4 cup plus 2 tbsp neutral oil, divided
- Remaining 2 tsp fresh lime juice
- Reserved seasoning paste from marinade
Salad Components
- 2 large heads romaine lettuce, chopped
- 1 mango, peeled and finely chopped
- 1 large red bell pepper, seeded and finely chopped
- 1 avocado, sliced
- 4 scallions, sliced
- 1 cup chopped purple cabbage
- 1 cup plantain chips
- 3/4 cup cotija cheese
Instructions
- Prepare Marinade and Season Salmon: In a small bowl, combine brown sugar, soy sauce, onion powder, garlic powder, cayenne pepper, dried thyme, ground ginger, ground allspice, and 4 teaspoons of fresh lime juice. Stir until a thick paste forms. Season each salmon fillet generously with kosher salt and freshly ground black pepper. Rub each fillet with 2 tablespoons of the seasoning paste and let them sit for 10 minutes. Reserve the remaining seasoning paste for later use.
- Make Dressing: Whisk together the canned coconut milk, chopped fresh cilantro, 1/4 cup neutral oil, remaining 2 teaspoons of lime juice, and the reserved seasoning paste in a small bowl. Set the dressing aside to allow the flavors to meld.
- Cook Salmon: Heat the remaining 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the marinated salmon fillets and cook for 2 to 3 minutes per side, or until the salmon is opaque and flakes easily with a fork. Note that the marinade may blacken slightly as the salmon cooks. Transfer the cooked salmon to a plate.
- Assemble Salad Base: Arrange the chopped romaine lettuce evenly on a large platter or divide among individual plates. Season the lettuce lightly with salt. Add rows or small piles of the finely chopped mango, red bell pepper, sliced avocado, scallions, purple cabbage, and plantain chips on top of the lettuce.
- Add Cheese and Salmon: Sprinkle cotija cheese over the salad ingredients. Top each serving with a cooked salmon fillet.
- Dress Salad: Drizzle half of the prepared dressing over the assembled salad. Add a pinch of salt to taste. Serve the remaining dressing on the side for additional flavor if desired.
- Make Ahead Tip: The dressing can be prepared up to two days in advance. Store it in an airtight container in the refrigerator. Bring to room temperature and whisk before serving for best flavor and consistency.
Notes
- The seasoning paste marinade doubles as part of the dressing to intensify flavors.
- Be careful not to overcook the salmon to maintain tenderness and moisture.
- Plantain chips add a delightful crunch and authentic Caribbean touch to the salad.
- You can substitute cotija cheese with feta if unavailable.
- For a spicier version, increase the cayenne pepper slightly.
- Make sure to bring dressing to room temperature before serving to enhance its texture and taste.
