Pistachio Free Asian-Inspired Salmon Salad
This vibrant bowl brings together seared salmon and a crisp, colorful slaw in a way that feels restaurant-worthy but comes together easily at home. The spice rub — turmeric, ground ginger, and sea salt — gives the fish a gorgeous golden crust, while the coconut oil helps the skin turn perfectly crisp in the pan. Every ingredient in the dressing is clean and straightforward: coconut aminos, apple cider vinegar, fresh ginger, honey, and a squeeze of lime that ties everything together with a bright, tangy finish. The salad base of shredded cabbage, julienned carrot, cucumber, and scallions stays crunchy under the dressing, making each bite a satisfying contrast of textures. Because the whole dish is built from whole, recognizable ingredients, there's no need to scan labels for hidden nuts or worry about shared-facility cross-contact — what you see is exactly what you get. A handful of fresh cilantro and optional torn mint lift the whole thing into something that tastes genuinely fresh and lively. It's the kind of meal that looks impressive on the table but asks very little of you in the kitchen.
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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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