Add all of the ingredients for the dressing to a small bowl or measuring cup. Whisk together until a creamy dressing forms.

If you have a small blender such as a Magic Bullet or Nutribullet, you can use it to make the dressing.

Store the dressing in an airtight container in the refrigerator until you’re ready to use it.

Whisk together the ingredients for the coconut aminos, sesame oil, garlic, and rice vinegar in a small bowl or measuring cup. Set aside until ready to use.

Remove the salmon from its packaging and place it on a cutting board. Pat off any excess moisture with a paper towel. 

Chop the salmon into cubes using a sharp knife. If you prefer your salmon skinless, you can cut the skin off and discard it before chopping it. I like leaving the salmon skin on because it adds to the crunchy texture.

Heat the avocado oil in a large nonstick skillet over medium-high heat and allow the skillet to heat up for a few minutes.

Carefully place salmon skin side down on the hot surface of the skillet. Allow the pieces to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.

Pour the sauce into the skillet and gently swish it around until all of the salmon is exposed to sauce. Cover the skillet and cook for another 5 to 6 minutes, stirring and flipping occasionally, or until the salmon has cooked through. The FDA considers salmon to be cooked when it reaches an internal temperature of 130 degrees Fahrenheit. If you’d like, use a meat thermometer to spot check the fish by inserting the thermometer into the largest pieces. The exact cook time will vary depending on the sizes of the salmon chunks, their temperature going into the skillet, as well as your desired level of doneness. 

Taste the salmon for flavor and add more coconut aminos (or soy sauce), rice vinegar, or a splash of fresh lime juice, and a sprinkle of sea salt to taste.

Grate or chop the vegetables for the salad. If you have a food processor with the grating attachment, you can use it to grate the cabbage and carrots. 

Add all of the salad ingredients (excluding the cooked salmon) to a large mixing bowl. 3. Add in your desired amount of the peanut dressing and toss until everything is coated in the sesame ginger peanut dressing.

Serve salad on large plates or big bowls with the cooked salmon on top. Serve with lemon halves to drizzle fresh lemon juice over the salad if desired.