Best Caribbean Cobb Salad Recipe

PICTURED: 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 little brighter than the traditional Cobb salad, this version combines fresh mango, creamy coconut dressing, and spicy salmon to create an energetic, spicy, and hearty meal. Crushed plantain chips and sweet bell pepper add a satisfying crunch. If you’re not a fan of salmon, you can easily substitute chicken, shrimp, or any other protein you fancy!

Fresh vegetables and a dynamite dressing are one thing, but here’s the real secret to a great salad: season the lettuce! Yeah, it’s as simple as that. Sprinkle a pinch of salt on the lettuce before preparing your salad to ensure you get flavor in every bite.

This salad gets much of its flavor from the seasoning paste that is rubbed over the salmon and used in the dressing. Since the batter contains sugar, the outside of the salmon will begin to brown much faster than usual. Don’t panic if it starts to turn black, it’s not burned.

If you’re craving more Cobb salads, check out this Strawberry Chicken Cobb or, one of my personal favorites, the Snoop Dogg Cobb BBQ Chicken.

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Yields:

4

portions

Preparation time:

0

hours

20

minutes

Total time:

0

hours

25

minutes

4 tbsp.

reduced sodium soy sauce

2 tbsp.

plus 2 tbsp. fresh lime juice, divided

(4 oz) salmon fillets

Freshly ground black pepper

2/3 tsp.

canned coconut milk

2 tbsp.

chopped fresh cilantro

1/4 tsp.

plus 2 tbsp. neutral oil, divided

large heads of romaine lettuce, chopped

mango, peeled, finely chopped

large red bell pepper, seeded, finely chopped

1 ea.

chopped purple cabbage

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In a small bowl, combine brown sugar, soy sauce, onion powder, garlic powder, cayenne pepper, thyme, ginger, allspice, and 4 teaspoons lemon juice green 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 stand 10 minutes; reserve the remaining seasoning paste.
In a small bowl, whisk together the 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 the remaining 2 tablespoons of oil. Cook the salmon until the flesh flakes easily with a fork, 2 to 3 minutes per side (the marinade will darken as the salmon cooks). Transfer to a plate.
Arrange lettuce on platter or divide among plates; season with a pinch of salt. Add rows or small piles of mango, bell pepper, avocado, green onions, cabbage and fries. Sprinkle with cheese and top with salmon.
Drizzle half the dressing over the salad; season with a pinch of salt. Serve with the remaining vinaigrette on the side.
Get ahead: Dressing can be done 2 days in advance. Store in an airtight container and refrigerate. Let come to room temperature and whisk before serving.

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