Cashew Free Salmon and Cucumber Salad
Bright, refreshing, and genuinely satisfying, this poached salmon and cucumber salad is the kind of dish that feels like a restaurant plate but comes together entirely in your own kitchen. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flaky without any heavy sauces or coatings to worry about. Creamy avocado, crisp cucumber, and a handful of fresh herbs like cilantro and mint give every bite a lively contrast of textures and flavors. The dressing — a simple whisk of apple cider vinegar, olive oil, honey, and fresh ginger — ties it all together with a tangy, slightly sweet finish. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out. It's a clean, wholesome meal that works beautifully for a light lunch or an elegant starter, and the lemon wedges on the side add a final pop of brightness whenever you're ready to dig in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!