Pescatarian Asian-Inspired Salmon Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(28)

Bright, bold, and deeply satisfying, this dish brings together seared salmon and a crunchy vegetable base in a way that feels restaurant-worthy without the fuss. The spice rub — turmeric, ground ginger, and sea salt — gives the fish a gorgeous golden crust, while cooking it skin-side down in coconut oil locks in that irresistible crispness. The dressing is where things really sing: coconut aminos and fresh grated ginger bring savory depth, apple cider vinegar adds a clean tang, and a touch of raw honey rounds everything out beautifully. Shredded cabbage, julienned carrot, cucumber, and scallion greens soak up that dressing and stay satisfyingly crunchy beneath the warm fillet. Fresh cilantro and optional mint keep the whole bowl feeling light and vibrant, and a squeeze of lime at the end ties it all together. This is the kind of meal that proves eating around meat doesn't mean settling — it means choosing something genuinely delicious instead.

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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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