Barley Free Asian-Inspired Salmon Salad
This vibrant salad brings together crispy-skinned salmon and a tangle of shredded cabbage, julienned carrot, cucumber, and fresh herbs for a bowl that feels both light and deeply satisfying. The dressing is where the magic happens — coconut aminos stand in for traditional soy sauce, delivering that savory, umami-rich depth without any grain-based ingredients, making it a natural fit for anyone avoiding barley and the hidden gluten that often sneaks into Asian-inspired sauces. Grated fresh ginger, apple cider vinegar, honey, and lime juice round it out into something bright and bold. The salmon itself gets a quick rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, building a golden, crackling skin that adds serious texture against the crisp vegetables. Flipping the fillet skin-side up at the end keeps that crunch intact right through to the table. Every component here is straightforward and whole-food, so there's no label-reading anxiety or ingredient substitution required — it just works. Squeeze a wedge of lime over the top and dinner is done.
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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
- 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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