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Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

aip dairy free gluten free main course paleo recipes salads

This recipe comes to us by way of AIP expert and cookbook author, Kate Jay. Here's what she has to say about this scrumptious recipe:  

I hadn’t eaten potato salad in years until I made this AIP twist on an old classic, using white sweet potatoes. They are a great replacement for regular potatoes, which are members of the nightshade family and can cause inflammation in some people. This recipe is focused on not only driving down inflammation, but being able to digest it completely as well.

Salmon is a wonderfully rich source of anti-inflammatory Omega 3 fatty acids, but do make sure to purchase it wild-caught, as the farmed variety is higher in the inflammatory Omega 6. Coconut cream, a healthy saturated fat, will help lower inflammation even more, and it’s perfect as a light mayonnaise alternative when mixed by hand with olive oil and sea salt. A teaspoon of turmeric into the mix adds even more healing goodness – after all, it’s been shown to be a more effective pain reliever than over the counter medication.

While shallots and capers give your salad a boost of flavor, not to mention a good bit of tang, the watercress is the star of the show. It’s a bitter leaf that is going to really help your digestion so your body can absorb and utilize all those quality nutrients. It also tastes amazing with sweet potatoes and cream!

This is a great make-ahead salad. You’ll find it quick to cook and simple to put together, as well as being satisfyingly filling. If you do make it in advance though, toss the dressing in as near to serving as possible, as the coconut milk will harden in the refrigerator.

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Thyroid-healthy Highlights:

  • Salmon (be sure to buy wild-caught!) is a rich source of anti-inflammatory Omega 3 fatty acids.
  • Coconut cream, a healthy saturated fat, will help lower inflammation even more
  • Turmeric is anti-inflammatory and has been shown to be a more effective pain reliever than over-the-counter medication.
Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

Yield: 4
Author: Kate Jay, NTP, CGP
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Dietary Compliance: gluten-free, dairy-free, Paleo, AIP.


Salmon, Sweet Potato, and Watercress Salad
  • 2 lbs. white sweet potatoes, peeled
  • 1 1/2 teaspoons raw apple cider vinegar
  • 1 large shallot, peeled and finely chopped
  • large handful watercress, roughly chopped (or sub. baby spinach)
  • 2 tablespoons capers, roughly chopped
  • 1 lb. wild salmon fillet, preferably sockeye
  • lemon wedges to serve
Turmeric Cream
  • 3/4 cup coconut cream (see notes)
  • 1/4 cup olive oil
  • 1/4 teaspoon turmeric
  • pinch sea salt


  1. Cut the sweet potatoes into large chunks and steam for approximately 10 minutes until tender, but not falling apart. Note: the exact cooking time will depend on the size of your chunks. Alternatively, cook them in a large pan of gently simmering water. Once cooked, drain sweet potatoes, pour the vinegar over, and set aside to cool.
  2. Meanwhile, put the dressing ingredients into a bowl and whisk to incorporate. Place it in the refrigerator until needed.
  3. Put the salmon onto a rimmed baking tray and broil, skin side up, for 4-5 minutes or until just cooked. Remove the skin and set aside to cool slightly.
  4. Put the potatoes into a serving bowl, together with the remaining salad ingredients. Give the dressing a good stir and pour over the salad. Combine well. Serve with the lemon wedges.


Coconut Cream is simply the creamy, fatty part of the coconut milk, separated out from the watery part. The best way to do this is to put a can of coconut milk in the refrigerator the night before you want to make the recipe. When you open it, you will easily be able to remove the solid, white, coconut cream. 

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