Caffeine Free Salmon and Cucumber Salad
This bright, herb-forward salad is the kind of dish that feels like a treat without requiring much effort at all. Gently poaching the salmon in a ginger-scented broth keeps the fish incredibly tender and flaky, and it pairs beautifully with cool cucumber, creamy avocado, and a handful of fresh cilantro and mint. The apple cider vinegar dressing — sharpened with grated ginger and a touch of honey — ties everything together with a clean, lively tang. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or swap anything out. It's a genuinely satisfying meal that works just as well for a relaxed weeknight dinner as it does for a casual lunch spread. Serve it right away with a squeeze of lemon and let the fresh herbs do the heavy lifting.
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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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