Brazil Nut Free Salmon and Cucumber Salad
This bright, refreshing salad is the kind of dish that feels like a proper restaurant meal without any of the fuss. Ginger-poached salmon is the star — gently simmered until it's silky and tender, then broken into generous flakes that soak up every bit of the honey-ginger vinaigrette. Creamy avocado, cool cucumber, and a handful of fresh cilantro and mint keep things light and vibrant, while the scallion greens add just enough bite to balance it all out. The dressing comes together in minutes with apple cider vinegar, olive oil, and a touch of honey — simple pantry staples that punch well above their weight. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, and every component is straightforward and easy to verify. It's the kind of salad that works equally well as a weeknight dinner or something you'd proudly set out for guests. Finish with a squeeze of lemon and you've got a plate that looks as good as it tastes.
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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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