Golden, turmeric-and-ginger-rubbed salmon gets a hard sear until the skin turns crisp, then rests over a crunchy pile of shredded cabbage, carrot, and cucumber. The dressing brings coconut aminos, apple cider vinegar, fresh ginger, and a touch of raw honey together into something tangy and savory that soaks right into the vegetables. Bright cilantro and torn mint add a fresh, herbal lift, while a squeeze of lime at the table wakes everything up. Turmeric and ginger aren't just flavor here — they're doing real work, and the whole plate leans on vegetables, healthy fats, and simply seared fish rather than anything processed or heavy. It's a light, satisfying dinner that comes together in one skillet and one bowl, and it fits beautifully into an anti-inflammatory way of eating. Serve it right away while the salmon skin is still crackly and the salad is crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
