Barley Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like something you'd order at a nice café — except you made it at home in under half an hour. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flaky without any heavy sauces or coatings to worry about. Every ingredient here is naturally whole and clean, so there's no need to scan labels for hidden grain derivatives that can sneak into dressings, marinades, or spice blends. The dressing comes together with apple cider vinegar, olive oil, honey, and fresh ginger — simple pantry staples that deliver a punchy, well-balanced vinaigrette. Creamy avocado, cool cucumber, and a handful of fresh cilantro and mint make every bite feel light but substantial. A squeeze of lemon at the end ties everything together beautifully. This one is easy enough for a weeknight 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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