Carrageenan Free Salmon and Cucumber Salad
Bright, refreshing, and packed with clean ingredients, this poached salmon salad is the kind of dish that feels both light and genuinely satisfying. The salmon is gently simmered in a ginger-infused broth until perfectly flaky, then folded into crisp cucumber, creamy avocado, and a handful of fresh herbs that make every bite feel alive. Carrageenan — a thickener and stabilizer commonly found in processed seafood products, dairy-based dressings, and packaged foods — has no place here, because everything is made entirely from scratch with whole, recognizable ingredients. The dressing comes together with apple cider vinegar, extra-virgin olive oil, honey, and fresh ginger, so there's no need to reach for a bottled option that might hide unwanted additives. Scallion greens, cilantro, and torn mint layer in a herby freshness that keeps the whole bowl tasting vibrant rather than heavy. A squeeze of lemon at the end ties it all together beautifully. This is the kind of recipe you'll want to keep in your back pocket for warm-weather lunches or an easy, elegant dinner.
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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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