Hazelnut Free Salmon and Cucumber Salad
This bright, refreshing salad is the kind of dish that feels like a proper restaurant meal but comes together with minimal fuss in your own kitchen. Gently poached salmon — simmered with fresh ginger slices until perfectly flaky — gets folded into crisp cucumber, creamy avocado, and a handful of fresh herbs that make every bite feel alive. The zingy apple cider vinegar and olive oil dressing ties it all together with just enough brightness to complement the richness of the fish. Tree nut allergies can make salads with store-bought dressings or pre-seasoned proteins genuinely tricky, since hazelnuts and hazelnut oils sneak into all kinds of unexpected places — but every single ingredient here is naturally free of that concern. The whole thing is built from produce, fresh herbs, and pantry staples you can easily verify yourself, so there's no label anxiety involved. Serve it immediately with a squeeze of lemon and you've got a stunning, light meal that doesn't ask much of you at all.
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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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