Caribbean Cobb Salad With Salmon

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.

Step 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.