Caribbean Cobb Salad With Salmon

1. Mix brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 tsp lime juice in a bowl. Season salmon fillets with salt and black pepper. Rub fillets with 2 tbsp of the seasoning paste and let sit for 10 minutes.
2. Whisk coconut milk, cilantro, 1/4 cup oil, 2 tsp lime juice, and reserved seasoning paste in a bowl to make the dressing.
3. Heat 2 tbsp oil in a large skillet. Cook salmon for 2-3 minutes per side until easily flaked with a fork. Transfer to a plate.
4. Arrange lettuce on a platter or plates, season with salt. Add mango, bell pepper, avocado, scallions, cabbage, and chips. Sprinkle with cheese and top with salmon.
5. Drizzle salad with half of the dressing and season with salt. Serve with remaining dressing on the side.
6. Make Ahead: Dressing can be made 2 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature and whisk before serving.

_{Source: delish.com}