BHA & BHT Free Asian-Inspired Salmon Salad
This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs, all topped with golden-spiced salmon that comes out of the skillet with irresistibly crispy skin. The seasoning blend of turmeric, ground ginger, and sea salt gives the fish a warm, aromatic crust that pairs beautifully with the bright, tangy dressing underneath. That dressing — built from coconut aminos, apple cider vinegar, fresh grated ginger, raw honey, and lime juice — is entirely homemade, so you know exactly what's going into it with no mystery additives or preservatives to worry about. Coconut aminos stand in for conventional soy sauce here, which is a smart swap since many bottled condiments and sauces contain synthetic antioxidants like BHA and BHT as preservatives. Every ingredient in this recipe is whole, fresh, or minimally processed, making it easy to keep the plate clean without sacrificing any of the bold, punchy flavor you'd expect from an Asian-inspired dish. The technique is straightforward — a quick sear in coconut oil, a simple toss of the vegetables, and a drizzle of the reserved dressing right before serving — so this comes together without a lot of fuss. It's the kind of meal that looks impressive on the plate but asks very little of you in the kitchen.
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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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