Artificial Flavors Free Salmon and Cucumber Salad
Fresh, bright, and built entirely from real ingredients you can see and name, this salmon salad is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. The salmon is gently poached in water with salt and fresh ginger slices, which keeps the fish tender and subtly aromatic without relying on any packaged seasonings or flavor enhancers. A simple whisked dressing of apple cider vinegar, extra-virgin olive oil, honey, and freshly grated ginger brings everything together with a tangy, lively kick that tastes like it came from a restaurant kitchen. Crisp English cucumber, creamy diced avocado, scallion greens, cilantro, and torn mint leaves round out the bowl with color and texture in every forkful. Because every single component here is a whole, recognizable food, you never have to second-guess what you're eating or scan a label for mystery additives. A squeeze of lemon at the end ties all the flavors together and makes the whole dish pop. It's light enough for a weekday lunch but impressive enough to serve to guests.
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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.
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