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> Caribbean Cobb Salad With Salmon

This Caribbean-inspired Cobb salad has fresh mango, creamy coconut dressing, and perfectly spiced salmon on a bed of crisp romaine.

Caribbean Cobb Salad With Salmon
prep time: 20 min servings: 4 updated: 2026-06-23 11:17:48
30-minute meals, American, Sunday lunch, healthy, heart-healthy, main dish, nut-free, salad, spring, weeknight mealsCATEGORY: main dishCATEGORY: saladFILTERTIME: <30MINSNUTRITION: healthyNUTRITION: heart-healthyNUTRITION: nut-freeOCCASION: 30-minute mealsOCCASION: Sunday lunchOCCASION: springOCCASION: weeknight mealsTOTALTIME: 00:25:00collection: Dinnerscollection: Healthycontent-type: RecipecontentId: f78013cf-9ed5-4dff-9462-a8b25ee98663displayType: recipeisSyndicated: falselocale: USshortTitle: Caribbean Cobb Saladsubsection: Recipes
878 kcal 38g protein 41g carbs 60g fat

> ingredients

  • 4 tsp . light brown sugar
  • 4 tsp . reduced-sodium soy sauce&nbsp;
  • 1 tbsp . onion powder
  • 2 tsp . garlic powder
  • 1 tsp . cayenne pepper
  • 1 tsp . dried thyme&nbsp;
  • 1 tsp . ground ginger
  • 1/2 tsp . ground allspice
  • 2 tbsp . plus 2 tsp. fresh lime juice, divided
  • 4 (4-oz.)&nbsp;salmon fillets&nbsp;
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 c . canned coconut milk&nbsp;
  • 2 tsp . chopped fresh cilantro&nbsp;
  • 1/4 c . plus 2 tbsp. neutral oil, divided&nbsp;
  • 2 large heads of romaine lettuce, chopped
  • 1 mango , peeled, finely chopped&nbsp;
  • 1 large red bell pepper, seeded, finely chopped
  • 1 avocado , sliced
  • 4 scallions , sliced&nbsp;
  • 1 c . chopped purple cabbage&nbsp;
  • 1 c . plantain chips&nbsp;
  • 3/4 c . cotija cheese

> steps

  1. 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.
  2. In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.
  3. 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. 
  4. 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.
  5. Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.
  6. 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.
MODE: NORMAL ready