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> Caribbean Cobb Salad With Salmon
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This Caribbean-inspired Cobb salad has fresh mango, creamy coconut dressing, and perfectly spiced salmon on a bed of crisp romaine.
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> 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.
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In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.
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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.
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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.
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Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.
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<strong>Make Ahead:</strong> 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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