Description
This Caribbean Cobb Salad with Salmon combines vibrant tropical flavors and fresh ingredients for a delicious, healthy meal. The salmon is marinated in a flavorful Caribbean spice paste and pan-seared for a perfectly flaky texture, while the salad features crisp romaine, mango, avocado, plantain chips, and cotija cheese, all tossed with a creamy coconut-cilantro dressing. It’s a colorful and satisfying dish perfect for a nutritious lunch or dinner.
Ingredients
Scale
Seasoning Paste and 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
- 4 tsp fresh lime juice (divided)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 (4-oz.) salmon fillets
Dressing
- 2/3 cup canned coconut milk
- 2 tsp chopped fresh cilantro
- 1/4 cup neutral oil (such as canola or vegetable oil)
- 2 tsp fresh lime juice (remaining from total 4 tbsp)
- Reserved seasoning paste from above
Salad
- 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, crumbled
- 2 tbsp neutral oil (for cooking salmon)
Instructions
- Prepare seasoning paste: In a small bowl, combine light brown sugar, reduced-sodium soy sauce, onion powder, garlic powder, cayenne pepper, dried thyme, ground ginger, ground allspice, and 4 teaspoons fresh lime juice. Mix until a thick paste forms.
- Marinate salmon: 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 to absorb the flavors. Reserve the remaining seasoning paste for later use.
- Make dressing: In a separate small bowl, whisk together canned coconut milk, chopped fresh cilantro, 1/4 cup neutral oil, remaining 2 teaspoons fresh lime juice, and the reserved seasoning paste until smooth. Set the dressing aside.
- Cook salmon: Heat the remaining 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 2 to 3 minutes per side, or until the salmon flakes easily with a fork. The marinade will blacken slightly as it cooks, adding flavor. Remove salmon from the skillet and set aside.
- Assemble salad: Arrange chopped romaine lettuce on a large platter or individual serving plates. Season the lettuce with a pinch of kosher salt. Arrange rows or small piles of mango, red bell pepper, avocado slices, sliced scallions, chopped purple cabbage, and plantain chips on top of the lettuce. Sprinkle crumbled cotija cheese over the salad and place the cooked salmon fillets on top.
- Add dressing and serve: Drizzle half of the prepared coconut-cilantro dressing over the salad. Season with an additional pinch of salt if desired. Serve the remaining dressing on the side for guests to add more as they like.
- Make-ahead tip: The dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, bring the dressing to room temperature and whisk to recombine.
Notes
- Use fresh lime juice for the best flavor in both the seasoning paste and dressing.
- Kosher salt and freshly ground black pepper are used to season the salmon and salad; adjust amounts to taste.
- The seasoning paste will blacken when cooking salmon, which is normal and adds to the caramelized flavor.
- Plantain chips add a satisfying crunch to the salad, but you can substitute crispy tortilla strips if unavailable.
- For a dairy-free version, omit the cotija cheese or substitute with a vegan cheese alternative.
- Ensure the salmon fillets are about 4 ounces each for optimal cooking time and portion sizes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Caribbean
Keywords: Caribbean salad, Salmon salad, Cobb salad, Tropical salad, Coconut dressing, Healthy salmon recipe
