Pork Free Asian-Inspired Salmon Salad
This vibrant bowl delivers bold, bright flavors without a trace of pork anywhere in the ingredient list — every component is naturally clean and straightforward to source. The salmon fillets get a warm, golden rub of turmeric and ginger before hitting a hot skillet with coconut oil, building a shatteringly crisp skin that stays crunchy even after plating. Underneath, a crunchy tangle of shredded cabbage, julienned carrot, cucumber, and fresh cilantro soaks up a zippy dressing made from coconut aminos, apple cider vinegar, grated ginger, and a touch of raw honey. Coconut aminos does a lot of heavy lifting here — it brings that savory, umami depth you'd expect from a soy-based sauce without any of the additives that can sneak into bottled Asian-style condiments. The whole thing comes together in one skillet and one big mixing bowl, which means less cleanup and more time enjoying the meal. A final squeeze of lime over the top ties every element together and makes the flavors pop. It's the kind of salad that feels restaurant-worthy but is genuinely easy enough for a weeknight dinner.
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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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