Macadamia 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, grated ginger, and a touch of honey. The flavor profile is bold and refreshing, hitting savory, tangy, and subtly sweet notes all at once. Turmeric and ground ginger rubbed into the flesh before searing give the salmon a gorgeous golden crust and a warmth that plays beautifully against the cool, crunchy vegetables underneath. Cooking the fillets skin-side down in coconut oil until the skin turns perfectly crisp is the kind of technique that makes a simple weeknight dinner feel genuinely impressive. The whole thing comes together without any tree nuts in sight — no hidden nut oils, no specialty swaps required, just clean, whole-food ingredients that naturally deliver big flavor. A final squeeze of lime over the top pulls everything into focus and makes each bite feel fresh and lively.
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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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