Beef Free Salmon and Cucumber Salad
Bright, refreshing, and packed with clean flavors, this poached salmon salad is the kind of dish that feels like a treat without requiring much effort at all. The salmon is gently simmered in a ginger-infused broth until perfectly tender and flaky — a technique that keeps the fish incredibly moist and delicate compared to pan-frying or roasting. Creamy avocado, crisp cucumber, and a handful of fresh herbs like cilantro and mint bring a lively contrast in both texture and taste. The apple cider vinegar and olive oil dressing ties everything together with a bright, slightly tangy finish that lets every ingredient shine. For anyone steering clear of beef, this is the kind of satisfying, protein-rich main that never feels like a compromise. It comes together with wholesome, straightforward ingredients — no hidden meat-based stocks or broths to worry about, just clean, real food from start to finish. Serve it right away with a squeeze of lemon for a lunch or light dinner that genuinely impresses.
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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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