Nitrate & Nitrite Free Asian-Inspired Salmon Salad
Fresh, vibrant, and built entirely from whole ingredients, this salmon salad is the kind of meal that feels indulgent without any of the usual label-reading stress. Processed meats and cured fish are the biggest culprits when it comes to hidden preservatives, so leaning on a beautiful skin-on salmon fillet cooked simply in coconut oil is a genuinely smart swap. The spice rub — turmeric, ground ginger, and sea salt — gives the fish a warm, golden crust that looks as good as it tastes. Coconut aminos stand in for soy sauce here, delivering that savory, umami-rich depth without any additives lurking in conventional condiments. The dressing comes together with apple cider vinegar, fresh grated ginger, raw honey, and a squeeze of lime, so every component is clean and traceable. Underneath the salmon, a crisp tangle of shredded cabbage, julienned carrot, cucumber, and fresh herbs soaks up the dressing beautifully and adds serious crunch. It's a complete, satisfying plate that proves eating without preservatives doesn't mean eating without flavor.
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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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