Citric Acid Free Salmon and Cucumber Salad
Bright, cooling, and loaded with fresh herbs, this poached salmon salad is the kind of dish that feels like a restaurant lunch you somehow made at home. The salmon is gently simmered with ginger slices until perfectly flaky — no searing, no fuss, just tender, silky fish that holds up beautifully when folded into the salad. Avoiding citric acid as an additive can be tricky with store-bought dressings, marinades, and even packaged fish, but this recipe keeps everything clean and straightforward with ingredients you can easily verify. The dressing leans on apple cider vinegar and a touch of honey for that bright, tangy balance without relying on any citric acid derivatives. Creamy avocado, crisp cucumber, and a generous handful of cilantro and mint make every bite feel fresh and layered. A squeeze of fresh lemon at the end is optional but adds a natural lift that's worlds apart from the processed acidulants hiding in most bottled dressings. This one is genuinely satisfying enough to become a regular in your rotation.
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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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