Walnut Free Asian-Inspired Salmon Salad
This vibrant salad brings together crispy-skinned salmon and a heap of fresh, crunchy vegetables in a way that feels both light and genuinely satisfying. The turmeric-and-ginger spice rub gives the fish a warm, golden crust that pairs beautifully with the bright, tangy dressing made from coconut aminos, apple cider vinegar, and fresh lime juice. Shredded cabbage, julienned carrot, cucumber, and scallions form the base, giving every bite real texture and crunch. Asian-inspired dishes can sometimes lean on nut-based sauces or garnishes, but this one keeps things completely clean — every component here is straightforward and easy to verify. The dressing comes together with a quick whisk, the salad tosses up in minutes, and the salmon cooks in a single skillet, so the whole thing is weeknight-friendly without feeling like a shortcut. A squeeze of lime over the top at the end pulls all the flavors together in the best way.
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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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