Caribbean Cobb Salmon Salad

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

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.