Caribbean Cobb Salad With Salmon Recipe

Introduction

This Caribbean Cobb Salad with Salmon brings vibrant tropical flavors together in a fresh, colorful dish. Perfect for a light lunch or dinner, it combines tangy lime, sweet mango, creamy avocado, and a spicy salmon that will brighten up your table.

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 cup canned coconut milk
• 2 tsp. chopped fresh cilantro
• 1/4 cup 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 cup chopped purple cabbage
• 1 cup plantain chips
• 3/4 cup cotija cheese

Instructions

1. Step 1: In a small bowl, mix together the brown sugar, soy sauce, onion powder, garlic powder, cayenne pepper, dried thyme, ground ginger, allspice, and 4 teaspoons of lime juice until a thick paste forms. Season each salmon fillet generously with kosher salt and freshly ground black pepper. Rub 2 tablespoons of the seasoning paste onto the fillets and let them sit for 10 minutes. Reserve the remaining seasoning paste for later.
2. Step 2: In another small bowl, whisk together the coconut milk, chopped cilantro, 1/4 cup neutral oil, remaining 2 teaspoons of lime juice, and the reserved seasoning paste. Set this dressing aside.
3. Step 3: Heat the remaining 2 tablespoons of neutral oil in a large skillet over medium-high heat. Cook the salmon fillets for 2 to 3 minutes per side, until the flesh flakes easily with a fork and the marinade has blackened slightly. Transfer the cooked salmon to a plate.
4. Step 4: Arrange the chopped romaine lettuce on a large platter or divide it among individual plates. Season the lettuce with a pinch of salt. Add rows or small piles of mango, red bell pepper, avocado, scallions, purple cabbage, and plantain chips on top of the lettuce. Sprinkle with cotija cheese and then place the cooked salmon on top.
5. Step 5: Drizzle half of the prepared dressing over the salad and season again with a pinch of salt. Serve the remaining dressing on the side for extra flavor.
6. Step 6 (Make Ahead): The dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, bring it to room temperature and whisk well.

Tips & Variations

• Substitute cotija cheese with feta or queso fresco for a similar salty, crumbly texture.
• Use grilled shrimp or chicken instead of salmon for a different protein option.
• Add sliced fresh jalapeño for extra heat if you like spicy dishes.
• Make this salad vegetarian by omitting the salmon and adding roasted chickpeas or black beans for protein.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and whisk again before use. Cooked salmon is best eaten within 1 day and can be gently reheated or enjoyed cold on the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this salad?

Yes, you can use frozen salmon fillets. Just be sure to thaw them completely in the refrigerator before seasoning and cooking to ensure even cooking.

What can I use instead of plantain chips?

If plantain chips are unavailable, try using tortilla chips or crispy wonton strips to add a similar crunchy texture to the salad.

Caribbean Cobb Salad With Salmon Recipe

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4.8 from 140 reviews

This Caribbean Cobb Salad with Salmon combines vibrant tropical flavors and a colorful medley of fresh ingredients. Salmon fillets are marinated in a fragrant blend of spices, then pan-seared to perfection and served atop a bed of crisp romaine lettuce, mango, bell pepper, avocado, scallions, purple cabbage, and crunchy plantain chips. A creamy coconut-cilantro dressing infused with zesty lime juice and reserved marinade ties the dish together, creating a refreshing and satisfying salad ideal for a healthy lunch or light dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Salmon Marinade and Seasoning

• 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, 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)
• Reserved seasoning paste from marinade
• Remaining 2 tsp. fresh lime juice

Salad Ingredients

• 2 large heads of 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

1. Prepare the marinade: 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 of fresh lime juice until a thick paste forms.
2. Season the salmon: Season each salmon fillet generously with kosher salt and freshly ground black pepper. Rub each fillet thoroughly with 2 tablespoons of the seasoning paste. Let the salmon rest for 10 minutes to marinate, reserving the remaining seasoning paste for the dressing.
3. Make the dressing: In a separate small bowl, whisk together coconut milk, chopped fresh cilantro, 1/4 cup neutral oil, the remaining 2 teaspoons of lime juice, and the reserved seasoning paste. Set the dressing aside to allow flavors to meld.
4. Cook the 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, until the flesh flakes easily with a fork. The marinade will caramelize and darken as the salmon cooks. Transfer the cooked salmon to a plate and keep warm.
5. Assemble the salad: Arrange the chopped romaine lettuce on a large platter or divide among individual plates. Lightly season with a pinch of salt. Arrange rows or small piles of chopped mango, red bell pepper, sliced avocado, scallions, chopped purple cabbage, and plantain chips over the lettuce. Sprinkle crumbled cotija cheese evenly on top and place the cooked salmon fillets over the salad.
6. Dress and serve: Drizzle half of the prepared coconut-cilantro dressing over the salad. Season with a pinch of salt to taste. Serve the salad with the remaining dressing on the side.
7. Make ahead tip: The dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, let the dressing come to room temperature and whisk it to recombine any separated ingredients.

Notes

• For the best flavor, use fresh lime juice rather than bottled.
• If cotija cheese is unavailable, a mild feta cheese can be used as a substitute.
• Plantain chips add a delightful crunch, but tortilla chips can work in a pinch.
• To keep the salad fresh, assemble just before serving.
• This salad pairs well with a light, crisp white wine or sparkling water with lime.

Keywords: Caribbean salad, salmon salad, tropical salad, cobb salad, healthy dinner, lime dressing, coconut milk dressing, plantain chips, seafood salad