Artificial Food Coloring Free Salmon and Cucumber Salad
This bright, herb-forward salad is the kind of dish that feels both light and genuinely satisfying — cool cucumber, creamy avocado, and tender flaked salmon all pulled together with a zingy ginger-honey dressing. Every single ingredient here is whole and real, which means no sneaky synthetic dyes hiding in a bottled sauce or pre-made seasoning packet. The salmon is gently poached in water with fresh ginger and salt, keeping the flavor clean and the process completely transparent. Scallion greens, cilantro, and torn mint leaves add layers of freshness that make the whole bowl pop with color — naturally. The apple cider vinegar and olive oil dressing comes together in minutes and coats everything beautifully without relying on any processed shortcuts. It's an ideal choice when you want something elegant enough for guests but simple enough for a weeknight, all without second-guessing what's actually on your plate.
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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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