Salade Cobb au saumon

Ingrédients

• 4 4 oz salmon fillets (skin on)
• 1 1/2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp allspice
• 1/2 tbsp lime juice
• 1 tbsp olive oil
• Salt and freshly ground black pepper (to taste)
• 1 cup coconut milk (from a can)
• Juice of 2 limes
• Zest of one lime
• 1 tbsp chopped fresh cilantro (packed)
• Pinch of salt
• 1 head green leaf lettuce
• 1 cup shredded cabbage (purple or green)
• 1 mango (peeled and diced)
• 1 sweet red pepper (diced)
• 1 avocado (sliced)
• 2 green onions (sliced)
• 1/2 cup crumbled feta cheese

Préparation

1. 1

   --- Salmon ---

2. 2

   In a small bowl, whisk together the brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, paprika, and allspice with ½ tbsp of lime juice and olive oil.

3. 3

   Season salmon fillets lightly with kosher salt and black pepper (remember, the soy adds salt already). Coat the fillets generously with the spice paste.

4. 4

   Heat a drizzle of oil in a cast-iron skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side until the sugar caramelizes into a dark, spicy crust. Let it rest, remove the skin, and then flake into large, succulent chunks. Keep the salmon grease in the skillet and sauté diced pepper until it begins to soften. Work at high temperatures for a slightly charred flavor.

5. 5

   --- Salad Dressing ---

6. 6

   Whisk the coconut milk with the juice and zest of one lime and the chopped cilantro.

7. 7

   Add a pinch of salt and a dash of black pepper. This should be silky, bright, and slightly runny.

8. 8

   --- Building The Salad ---

9. 9

   Toss the chopped lettuce and shredded cabbage together to create a crunchier, more colorful bed. Add flaked salmon, diced mango, sauté red bell pepper, sliced avocado and sliced green onions on top. Sprinkle the crumbled feta cheese over the top and drizzle the coconut-cilantro dressing.