AIP Friendly Salmon and Cucumber Salad
Bright, cooling, and genuinely satisfying, this salad brings together gently poached salmon, crisp cucumber, creamy avocado, and a handful of fresh herbs in a way that feels like a restaurant lunch you made at home. The salmon is poached in ginger-infused water rather than seared in oil or coated in any kind of sauce, which keeps the preparation clean and the flavors light. A simple dressing of apple cider vinegar, olive oil, grated ginger, and a touch of honey pulls everything together without relying on soy, nightshades, seeds, or grains — the usual culprits that make dressings off-limits during an elimination phase. Only the green tops of the scallions are used, a small but thoughtful detail that keeps the recipe in line with what the autoimmune protocol allows. Cilantro and torn mint add an herby freshness that makes each bite feel vibrant rather than restrictive. The whole thing comes together in well under thirty minutes and serves four, making it an easy weeknight option when you want something nourishing that doesn't feel like a compromise. Squeeze a little extra lemon over the top before serving and it's genuinely hard to believe this dish was built around any kind of dietary framework at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin-on
- 4 cups water
- ½ tsp salt
- 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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!