Seed Oil Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this dish brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fragrant herbs with pan-seared salmon that's golden and crackling on the outside and tender all the way through. The spice rub — turmeric, ground ginger, and sea salt — gives the fish a warm, earthy depth that plays beautifully against the tangy, ginger-forward dressing. Every drop of that dressing is made from ingredients you can feel good about: coconut aminos, apple cider vinegar, extra-virgin olive oil, raw honey, and fresh lime juice, with zero industrial seed oils anywhere in sight. That's actually the tricky part with Asian-inspired flavors — most bottled sauces and restaurant versions lean heavily on soybean or canola oil, so building your own dressing from scratch is what makes this one genuinely clean. Cooking the salmon in coconut oil over medium-high heat gets the skin irresistibly crisp without compromising on the oils you're avoiding. The reserved dressing drizzled over the top at the end ties everything together and keeps each bite lively and bright. Serve it with a squeeze of lime and a few torn mint leaves, and this is the kind of weeknight plate that feels like it came from somewhere much fancier than your own 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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