Chicken Free Asian-Inspired Salmon Salad
Bold, flaky salmon takes center stage here, seasoned with turmeric and ground ginger before being seared in coconut oil until the skin turns perfectly crisp. Underneath it all sits a vibrant bed of shredded cabbage, julienned carrot, cucumber, and fresh cilantro that brings serious crunch to every bite. The dressing — built from coconut aminos, apple cider vinegar, grated fresh ginger, honey, and a squeeze of lime — ties everything together with a bright, tangy depth that feels anything but ordinary. This is the kind of salad that actually satisfies, not just something you eat out of obligation. Because every component is straightforwardly plant-based or seafood-based, there's no need to scrutinize labels or swap out anything to keep it free of poultry. A finishing drizzle of that reserved dressing over the salmon right before serving makes the whole plate look and taste like something from a proper restaurant kitchen. Lime wedges on the side are optional, but honestly, don't skip them.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!