Gut Friendly Salmon and Cucumber Salad
Poached salmon, crisp cucumber, and creamy avocado come together in a salad that feels genuinely refreshing — the kind of meal that leaves you feeling light and satisfied rather than weighed down. Gently poaching the salmon in water with fresh ginger keeps the fish tender and easy to digest, which makes a real difference when you're being mindful about what you put on your plate. The dressing leans on apple cider vinegar and extra-virgin olive oil, both of which are staples in a gut-conscious kitchen, while fresh ginger shows up twice for a warm, zingy backbone throughout the whole dish. Avocado adds richness and healthy fats, and the scallion greens, cilantro, and mint keep things bright without the harder-to-digest parts of alliums. Everything comes together in one bowl with a simple fold, so there's no heavy cooking and no complicated technique standing between you and a genuinely nourishing plate. A squeeze of lemon at the end ties it all together and makes the flavors pop.
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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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