PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR-ANN SPENCER
If you’re 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! Yep, it’s that simple. 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.
If you’re in the mood for more Cobb salads, check out this strawberry chicken Cobb or, one of my personal favorites, Snoop Dogg BBQ chicken Cobb.
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Yields:
4
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
25
mins
reduced-sodium soy sauce
plus 2 tsp. fresh lime juice, divided
(4-oz.) salmon fillets
Freshly ground black pepper
canned coconut milk
chopped fresh cilantro
plus 2 tbsp. neutral oil, divided
large heads of romaine lettuce, chopped
mango, peeled, finely chopped
large red bell pepper, seeded, finely chopped
chopped purple cabbage
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- 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.
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PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR-ANN SPENCER
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