Caribbean Cobb Salad With Salmon

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

Directions

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.

Step 3In 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.