Hazelnut Free Asian-Inspired Salmon Salad
This vibrant salad brings together crispy-skinned salmon and a tangle of shredded cabbage, julienned carrot, cucumber, scallions, and fresh cilantro — all tied together with a bright, zippy dressing built from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice. The flavor profile is bold and satisfying without leaning on any nut-based oils or sauces, which makes it a genuinely easy win for anyone navigating tree nut concerns at the dinner table. Asian-inspired dishes can sometimes feel tricky to pull off safely because many store-bought sauces and dressings sneak in unexpected ingredients, but every component here is made from scratch so you know exactly what's going in. The salmon gets a quick rub of turmeric, ground ginger, and sea salt before hitting a hot skillet with coconut oil, and that combination produces a beautifully golden, crisp skin that holds up even after you drizzle the remaining dressing over the top. Layering the fillet skin-side up over the dressed salad is a smart little move that keeps the texture contrast intact all the way to the last bite. A squeeze of fresh lime at the table pulls everything together and makes the whole plate feel restaurant-worthy with very little effort.
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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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