Low Sodium Salmon and Cucumber Salad

Total time37 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the salmon

1 lb salmon fillet, skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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4 cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 slices fresh ginger

For the dressing

2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp fresh ginger, finely grated
1 tsp honey
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

1 large english cucumber, halved lengthwise and thinly sliced
1 large avocado, pitted and diced
4 scallions, green tops only, thinly sliced
¼ cup fresh cilantro leaves
2 tbsp fresh mint leaves, torn
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)

Instructions

1
Combine the water, salt, and ginger slices in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes. The flesh should be opaque throughout and flake easily when pressed.
2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and ginger slices. Once cool enough to handle, peel away and discard the skin, then flake the salmon into large chunks.

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