Celery Free Salmon and Cucumber Salad
This bright, herb-forward salad is the kind of dish that feels both light and genuinely satisfying — the sort of thing you'd order at a nice café and then immediately want to recreate at home. Ginger-poached salmon is the star here, cooked low and slow in a fragrant bath until it's silky, flaky, and full of subtle warmth. The cucumber, creamy avocado, and fresh herbs like cilantro and mint bring crunch and freshness that balance the richness of the fish beautifully. A zippy apple cider vinegar and olive oil dressing ties everything together with just a touch of honey for balance. Many packaged salads and store-bought dressings sneak in celery seed or celery extract, so making this entirely from scratch means you stay in full control of every ingredient. The whole thing comes together with simple, clean components — nothing hidden, nothing unnecessary. Serve it right away with a squeeze of lemon and it's genuinely stunning on the plate.
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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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