Legume Free Asian-Inspired Salmon Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(28)

Bright, fresh, and deeply satisfying, this dish brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fragrant herbs for a salad that genuinely earns its place at the center of the table. The star of the dressing is coconut aminos — a savory, slightly sweet soy-sauce alternative that keeps things completely legume-free without sacrificing any of that umami depth you'd expect from an Asian-inspired dish. A hit of fresh grated ginger, apple cider vinegar, and lime juice rounds it out into something tangy and lively that coats every strand of cabbage beautifully. The salmon fillets get a simple rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, building a golden, spiced crust on the flesh side and a genuinely crispy skin underneath. Flipping them skin-side up to serve is a small move that makes a big difference — you get that satisfying crunch with every bite. This is the kind of meal that looks impressive on the plate but comes together with straightforward technique and a short ingredient list. Squeeze a lime wedge over the top right before eating and the whole thing just pops.

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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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