High Fructose Corn Syrup Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon and cucumber salad is the kind of dish that feels like a treat without requiring much effort at all. The salmon is gently simmered in ginger-infused water until perfectly flaky, giving you tender, delicate chunks that hold up beautifully against crisp cucumber, creamy avocado, and a handful of fragrant herbs. A simple dressing of apple cider vinegar, extra-virgin olive oil, honey, and fresh ginger ties everything together with a light tang that never overwhelms. Every single ingredient here is whole and recognizable, which is exactly the point — no bottled sauces, no sweetened condiments, no mystery additives hiding in the background. Store-bought dressings and marinades are some of the sneakiest sources of unwanted corn-derived sweeteners, so making your own from scratch puts you fully in control. The honey adds just enough subtle sweetness to balance the vinegar, and it plays beautifully with the mint and cilantro for a flavor combination that feels almost restaurant-worthy. Serve it right away with a squeeze of lemon and you've got a clean, vibrant meal that's as good for a weeknight dinner as it is for impressing guests.
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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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