Chestnut Free Salmon and Cucumber Salad
Cool, bright, and packed with fresh flavor, this poached salmon salad is the kind of dish that feels restaurant-worthy but comes together with minimal fuss. The salmon is gently poached in ginger-infused water until perfectly tender and flaky, then folded into a vibrant mix of cucumber, creamy avocado, scallions, cilantro, and mint. A zippy apple cider vinegar and olive oil dressing ties everything together with just enough tang and warmth from the fresh ginger and honey. For anyone navigating a tree nut allergy or sensitivity, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — every component is straightforward and easy to verify at the store. Avocado adds a buttery richness that makes the salad feel satisfying without any heavy additions, and the fresh herbs keep each bite lively and aromatic. A squeeze of lemon at the end brightens the whole bowl and makes the flavors really pop. This one is ideal for a light lunch or a warm-weather dinner when you want something clean, colorful, and genuinely delicious.
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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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