Cinnamon Free Salmon and Cucumber Salad
This bright, refreshing salad is everything you want on a warm day — silky poached salmon layered with cool cucumber, creamy avocado, and a handful of fresh herbs that make every bite feel alive. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flavorful without relying on any spice blends that might sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, that kind of hidden-spice anxiety is real, especially with store-bought dressings and marinades that often bundle warming spices together. Here, the dressing is completely homemade — just apple cider vinegar, olive oil, fresh ginger, honey, and a pinch of salt — so you know exactly what's going in. The scallion greens, cilantro, and torn mint add layers of freshness that feel almost restaurant-worthy, and the lemon juice keeps the avocado bright and vibrant. It comes together in one bowl with minimal fuss, and the result is a clean, satisfying meal that doesn't compromise on flavor for a single second.
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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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