Lupin Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this salmon salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fragrant herbs in a way that feels both light and genuinely filling. The dressing is where the magic happens — coconut aminos, fresh ginger, apple cider vinegar, honey, and lime juice come together into something tangy, slightly sweet, and boldly savory without a drop of soy sauce or anything that could sneak in unwanted ingredients. Every component in this recipe is naturally free from lupin, which can hide in unexpected places like flour blends and certain condiments, so you can cook with real confidence here. The salmon itself gets a quick rub of turmeric, ground ginger, and sea salt before hitting a hot skillet with coconut oil, building a beautifully crisp skin that stays crunchy even after you plate it. Flipping the fillet skin-side up at the end is a small but genius move that keeps the texture exactly where you want it. Cilantro and optional mint scattered over the top add an herby lift that ties the whole bowl together. It's the kind of weeknight dinner that looks impressive enough for company but comes together without any real fuss.
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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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