Alpha Gal Friendly Salmon and Cucumber Salad
Living with alpha-gal syndrome means steering clear of mammalian meat and, for many people, keeping a close eye on hidden animal-derived ingredients — which makes a fresh, fish-forward dish like this one such a satisfying find. Salmon is a natural fit here, and poaching it gently in ginger-infused water keeps the flesh incredibly tender and flavorful without any butter or cream in sight. The whole thing comes together with a bright apple cider vinegar and olive oil dressing that's completely free of mammalian products, so you can dig in without second-guessing a single bite. Cool, crisp cucumber and creamy avocado give the salad real substance, while fresh cilantro, mint, and scallion greens add a herby lift that makes it feel restaurant-worthy. A squeeze of lemon at the end ties everything together with just enough acidity to balance the richness of the fish and avocado. It's light enough for a warm-weather lunch but satisfying enough to stand on its own as a full meal. Best of all, every ingredient is straightforward and easy to source, so there's no label-reading stress involved.
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
- 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!