Mediterranean Diet Friendly Asian-Inspired Salmon Salad
Bright, fresh, and built around one of the most celebrated proteins in Mediterranean-style eating, this salmon salad brings together crispy pan-seared fish and a vibrant, crunchy vegetable base that genuinely delivers on both flavor and nutrition. The salmon fillets get a warm spice rub of turmeric and ginger before hitting a hot skillet, developing a golden, crackling skin that holds up beautifully when laid over the dressed greens. Shredded cabbage, julienned carrot, cucumber, and scallions form the kind of colorful, fiber-rich foundation that makes this feel like a complete, satisfying meal rather than a side salad with fish on top. The dressing — coconut aminos, apple cider vinegar, fresh ginger, a touch of honey, and extra-virgin olive oil — is tangy and lightly sweet, hitting all the right notes without any heavy cream or processed ingredients. Olive oil and fatty fish together are a cornerstone of heart-healthy eating, and this recipe leans into that combination naturally rather than as an afterthought. A squeeze of lime at the end ties everything together and makes the whole bowl taste impossibly fresh. It's the kind of weeknight dinner that looks impressive enough for company but comes together with straightforward technique and a single skillet.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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