Gelatin Free Salmon and Cucumber Salad
This bright, herb-forward salad is the kind of dish that feels like a restaurant lunch you somehow pulled off at home on a Tuesday. Gently poached salmon — cooked low and slow in a ginger-scented broth — breaks into tender, silky flakes that pair beautifully with cool cucumber, creamy avocado, and a handful of fresh cilantro and mint. The whole thing comes together with a zippy apple cider vinegar and olive oil dressing that ties every element into something genuinely craveable. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's no need to scrutinize labels or swap anything out. It's a clean, whole-food recipe that just happens to work perfectly without any modification. The fresh lemon juice over the avocado keeps everything vibrant and bright, and the scallion greens add a gentle bite that keeps each forkful interesting. Light enough for a warm day but satisfying enough to actually fill you up, this one earns a permanent spot in the weeknight 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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