Are you in the mood to eat the rainbow, this Caribbean-inspired Cobb salad is the place to start. A bit brighter than the traditional Cobb salad, this version combines fresh mango, creamy coconut dressing, and spiced salmon to create a punchy, spicy, filling meal. Crushed plantain chips and sweet bell pepper add a satisfying crunch. If you aren’t a salmon fan, you can easily swap out chicken, shrimp, or whatever protein you’re in the mood for!
Fresh veggies and a dynamite dressing are one thing, but here’s the real secret to good salad—season the lettuce! Sprinkle a pinch of salt on the lettuce before building your salad to make sure you have flavor in each bite.
This salad gets a lot of its flavor from the seasoning paste that’s rubbed on the salmon and used in the dressing. Since the paste has sugar in it, the outside of the salmon will start to brown much more quickly than it usually would. Don’t freak out if it starts to blacken—it’s not burnt.
All the the talk about this Caribbean Cobb Salad might have gotten you hungry, so here’s the recipe. Enjoy!
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
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.
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.
There you have it, this delicious salad will make a great lunch, make sure to try it out soon.
