Mushroom Free Asian-Inspired Salmon Salad
Bright, fresh, and packed with bold flavor, this salmon salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. The spice rub — turmeric, ground ginger, and sea salt — gives each fillet a gorgeous golden crust, while the coconut oil sear locks in a satisfying crispness that holds up beautifully against the cool, crunchy salad underneath. A coconut aminos-based dressing brings that savory, umami-forward depth you'd expect from an Asian-inspired dish, with no soy sauce and none of the hidden mushroom extracts or fungal-derived additives that can sneak into bottled sauces and store-bought dressings. Every component here is straightforward and easy to verify, which makes it a genuinely stress-free choice when you're navigating that restriction. The salad base of shredded cabbage, julienned carrot, cucumber, and fresh herbs is light and vibrant, and the reserved dressing drizzled over the finished salmon ties the whole plate together. A squeeze of lime at the end lifts everything and makes the flavors pop. It's the kind of clean, satisfying dinner that earns a permanent spot in the weekly rotation.
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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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