Lactose Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon and cucumber salad is the kind of meal that feels like a treat without requiring much effort at all. The salmon is gently simmered in a ginger-infused broth until perfectly flaky, giving it a delicate, silky texture that holds up beautifully against the crisp cucumber and creamy avocado. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. The dressing comes together in minutes with apple cider vinegar, olive oil, honey, and fresh ginger, and it ties the whole bowl together with a zippy, slightly sweet finish. Scallion greens, cilantro, and torn mint leaves add layers of herby brightness that make this feel far more complex than the ingredient list suggests. A squeeze of lemon at the end pulls everything into focus. It's the kind of dish you'll want to make on repeat all spring and summer long.
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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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