AIP Friendly Asian-Inspired Salmon Salad
Bright, crunchy, and deeply satisfying, this salmon salad brings bold Asian-inspired flavors to the table without a single ingredient that conflicts with strict elimination eating. The dressing is the real star — coconut aminos stand in for soy sauce, delivering that savory umami depth alongside fresh grated ginger, apple cider vinegar, a touch of raw honey, and a squeeze of lime. Every component is protocol-friendly, so there's no need to scrutinize labels or swap anything out. The salmon fillets get a quick rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, building a beautifully crisp skin and golden crust in under ten minutes. Underneath, a generous bed of shredded cabbage, julienned carrot, cucumber, and fresh herbs soaks up the dressing and adds satisfying crunch to every bite. It comes together in stages that are easy to manage, and the finished plate looks restaurant-worthy enough to serve to guests who aren't following any particular protocol at all. Serves four, making it a smart choice for a weeknight dinner or a meal-prep lunch that holds up well.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh lime juice
For the salad
- 4 cups green cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh mint leaves, torn (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the dressing: whisk together the coconut aminos, apple cider vinegar, olive oil, grated ginger, honey, and lime juice in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
- 2
Combine the shredded cabbage, carrot, cucumber, scallion greens, and cilantro in a large mixing bowl. Drizzle about two-thirds of the dressing over the vegetables and toss until evenly coated. Scatter the mint over the top, if using.
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