Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

By: Kate Jay, NTP, CGP
Salmon, Sweet Potato, and Watercress Salad with Turmeric Cream

Dietary Compliance: gluten-free, dairy-free, almost-paleo, paleo, AIP

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.

Whilst 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 summertime 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.

Here’s some information about the thyroid-friendly nutrients in this dish:

5 from 4 votes

Salmon, Sweet Potato and Watercress Salad with Turmeric Cream

This is a great make-ahead summertime salad. You'll find it quick to cook and simple to put together, as well as being satisfyingly filling. Dietary Compliance: gluten-free, dairy-free, almost-paleo, paleo, AIP

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Salmon, Sweet Potato and Watercress Salad

  • 2 lb white sweet potatoespeeled
  • 1 1/2 tsp raw apple cider vinegar
  • 1 large shallotpeeled and finely chopped
  • large handful watercressroughly chopped (or sub. baby spinach)
  • 2 tbsp capersroughly chopped
  • 1 lb fillet wild salmonpreferably sockeye
  • lemon wedges to serve

Turmeric Cream

  • 3/4 cup coconut cream*
  • 1/4 cup olive oil
  • 1/4 tsp turmeric
  • pinch sea salt

Utensils needed:

  • steamer/large pan
  • large bowl
  • rimmed baking tray
  • serving bowl


  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 them, 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.

Recipe Notes

*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.

Nutritional Info Print
Nutrition Facts
Salmon, Sweet Potato and Watercress Salad with Turmeric Cream
Amount Per Serving
Calories 630 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 16g80%
Cholesterol 62mg21%
Sodium 296mg12%
Potassium 1487mg42%
Carbohydrates 49g16%
Fiber 8g32%
Sugar 10g11%
Protein 27g54%
Vitamin A 32220IU644%
Vitamin C 7.2mg9%
Calcium 87mg9%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.


About the Author

Kate Jay, NTP, RWP, CGP, is a Nutritional Therapy Practitioner, Certified AIP Coach, trained chef and author of the eBook, Healing Eats: 25 Recipes to Heal the Gut while Soothing the Soul. In 2014, Kate founded, a website sharing recipes with those following the Autoimmune Protocol, in addition to other healing diets such as GAPS and SCD. Kate practices Nutritional Therapy, specializing in gut health, blood sugar balance and autoimmune disease wellness, working with clients both online and in Vancouver, BC where she lives. She also runs a 5 Week RESTART® Program, which is part nutritional education, part sugar detox and part support group. The interactive in-person and online courses are kept deliberately small to ensure results.