Thai-Inspired Salmon Salad

For the dressing:
Whisk together all of the dressing ingredients until smooth. You may need to add a bit of warm water to get it to the right consistency.

For the salad:
In a medium bowl, toss arugula, cabbage, and carrots. Refrigerate until ready to serve.

Toast almonds and coconut in a dry skillet over medium heat, stirring often, until fragrant and beginning to turn golden brown. Remove to a plate to cool.

Score the salmon several times halfway down the thickness of the fillet, skin side up. Flip and season the flesh of the salmon generously with salt and pepper.

Heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of oil and wait for it to get hot. Carefully add the fillets, skin side down. Fry until you can see that the fillet is cooked halfway up, about 3–4 minutes. Flip and cook until done to your liking, about 3–4 minutes more. Remove from pan and allow to cool slightly.

Divide greens mix between salad bowls. Top with green onions, almonds, and coconut. Drizzle with some of the dressing. Place the slightly cooled fillets on top and drizzle with extra dressing. Serve immediately.