Chicken 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, and the gentle poaching method keeps it incredibly tender and flaky without any fuss. Creamy avocado, cool cucumber, and a handful of fresh cilantro and mint bring layers of texture and freshness that make every bite interesting. The apple cider vinegar and olive oil dressing ties it all together with a bright, slightly tangy finish that complements the richness of the fish perfectly. Since every component is naturally free from poultry, there's no need to swap anything out or second-guess a single ingredient — it just works as written. A squeeze of lemon at the end lifts the whole bowl and makes it feel restaurant-worthy with almost no extra effort. This one is ideal for a warm-weather lunch or a light 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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