Brazil Nut Free Asian-Inspired Salmon Salad
This vibrant bowl brings together crispy-skinned salmon and a bright, crunchy slaw in a way that feels restaurant-worthy but comes together easily at home. The salmon fillets get a warm rub of turmeric and ginger before hitting a hot skillet, building a golden crust that stays satisfyingly crisp even after plating. Underneath, shredded cabbage, julienned carrot, cucumber, and fresh cilantro soak up a punchy dressing made with coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey — bold, tangy, and just a little sweet. Every single ingredient here is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, delivering that savory, umami depth without any of the usual ingredient anxiety. A final drizzle of reserved dressing over the salmon ties everything together, and a squeeze of lime right before eating makes the whole dish pop. It's the kind of weeknight meal that looks impressive enough to serve to guests but is genuinely simple enough to pull off on a Tuesday.
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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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