About
You know how food always tastes better when you're by the water? Yeah, it's actually scientifically proven to be true. Well, even though this may not be a fact, that doesn't mean your food should be lacking in flavor as you're chowing down wherever you are. The Beach Cobb Salad is the perfect pairing for taking in those relaxing views. These garden-fresh veggies topped with flaky, tender salmon and a drizzle of a creamy, limey dressing will have your taste buds going wild because it's a pretty incredible combination... even without the dopamine rush from your dolphin sighting. Enjoy Beach Cobb Salad and eat like you're by the ocean every time... no matter where you are!
Ingredients
- 4 teaspoons light brown sugar
- 4 teaspoons reduced-sodium soy sauce
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 8 teaspoons fresh lime juice, divided
- 4 (4-ounce) salmon fillets
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2/3 cup canned coconut milk
- 2 teaspoons fresh cilantro, chopped
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 large heads romaine lettuce, chopped
- 1 mango, finely chopped
- 1 large red bell pepper, finely chopped
- 1 avocado, sliced
- 4 scallions, sliced
- 1 cup purple cabbage, chopped
- 1 cup plantain chips
- 3/4 cup cotija cheese
Directions
Step 1 -In a small bowl, add the brown sugar, the soy sauce, the onion powder, the garlic powder, the cayenne, the thyme, the ginger, the allspice, and 4 teaspoons of the lime juice and mix until a thick paste forms.
Step 2 -Generously season both sides of each of the salmon fillets with the salt and the pepper.
Step 3 -Evenly rub the seasoned fillets with 2 tablespoons of the seasoning paste, then let them sit, about 10 minutes. Reserve the remaining seasoning paste for the dressing.
Step 4 -In a small bowl, add the coconut milk, the cilantro, 1/4 cup of the oil, the remaining lime juice, and the reserved seasoning paste and whisk to combine. Set the dressing aside until ready to serve.
Step 5 -In a large skillet over medium-high heat, add the remaining oil.
Step 6 -Add the coated salmon fillets to the heated oil and cook until they reach an internal temperature of 145 degrees F and easily flake with a fork, about 2-3 minutes per side. Transfer the cooked fish to a clean plate.
Step 7 -Evenly divide the lettuce among four serving bowls and sprinkle each with the salt.
Step 8 -Evenly arrange small piles or rows of the mangoes, the bell peppers, the avocados, the scallions, the purple cabbage, and the plantain chips over the lettuce in the bowls.
Step 9 -Evenly sprinkle the cheese over each of the salads, then top each with 1 of the cooked salmon fillets.
Step 10 -Serve the salads with the dressing.
