Coconut Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like a restaurant plate but comes together in your own kitchen with zero fuss. The salmon is gently simmered in ginger-infused water until it's perfectly flaky and tender, then folded into a crisp cucumber and creamy avocado base loaded with scallions, cilantro, and mint. A zippy apple cider vinegar and olive oil dressing ties everything together with just enough tang and richness to make every bite interesting. Many store-bought dressings and packaged salads sneak in coconut-derived oils or coconut aminos, so making this one from scratch means you know exactly what's going in the bowl. Every single ingredient here — from the honey-kissed vinaigrette to the herb-forward salad — is naturally free of coconut in any form, no substitutions required. It's light enough to feel like a warm-weather lunch but substantial enough to stand on its own as a full meal. Squeeze a little extra lemon over the top right before serving and you'll wonder why you ever settled for anything less.
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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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