Peanut Free Asian-Inspired Salmon Salad
Bright, crunchy, and packed with bold flavor, this salmon salad is the kind of meal that feels like restaurant-quality without any of the fuss. Turmeric and ground ginger rubbed into the flesh give the fillets a warm, golden crust, while the coconut oil sear locks in a satisfying crispness that holds up beautifully against the fresh vegetables underneath. The dressing — built on coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey — delivers that savory-tangy-sweet balance you'd expect from a great Asian-inspired dish, all without soy sauce or anything that could introduce hidden allergens. For anyone navigating nut-free eating, the ingredient list here is refreshingly straightforward: every component is whole, recognizable, and free from the peanut-based sauces or oils that often sneak into this style of cooking. Shredded cabbage, julienned carrot, cucumber, and scallion greens form a crisp, colorful base that soaks up the dressing without going soggy. A handful of fresh cilantro and optional torn mint push the whole thing into seriously vibrant territory. Finish each plate with a squeeze of lime and you've got a complete, satisfying dinner that's as good-looking as it is delicious.
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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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