BHA & BHT Free Salmon and Cucumber Salad
Fresh, bright, and built entirely from whole ingredients, this poached salmon salad is the kind of dish that feels like a treat without any of the label-reading stress. BHA and BHT are synthetic preservatives found in a surprising number of packaged foods — processed dressings, flavored crackers, and even some cooking oils — so making everything from scratch here is the real win. The salmon is gently poached in water with salt and fresh ginger, which keeps it incredibly tender and lets the clean flavor of the fish shine through without any additives sneaking in. A simple whisked dressing of apple cider vinegar, extra-virgin olive oil, honey, and more fresh ginger comes together in minutes and tastes far better than anything from a bottle. Crisp English cucumber, creamy avocado, scallion greens, cilantro, and torn mint make the salad feel lively and layered, with a squeeze of lemon tying everything together. It's light enough for a warm-weather lunch but satisfying enough to stand on its own as a full meal. If you've been looking for a recipe that's genuinely clean from start to finish, this one delivers.
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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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