Legume 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 a ginger-infused broth until perfectly flaky, giving it a delicate, silky texture that holds up beautifully against the crisp cucumber and creamy avocado. A zippy apple cider vinegar and olive oil dressing ties everything together, with fresh ginger and honey adding just enough warmth and sweetness to keep things interesting. Handfuls of cilantro and torn mint leaves bring a herby lift that makes every bite feel light and vibrant. For anyone navigating a legume-free way of eating, this recipe is a natural fit — every single ingredient is clean and straightforward, with no beans, lentils, peas, or soy hiding anywhere in the dressing or the salad itself. That can be harder to guarantee with store-bought dressings or pre-made protein salads, where legume-derived oils or additives sometimes sneak in. Here, you control every component from start to finish. Serve it right away with a squeeze of lemon for a meal that looks impressive but comes together with minimal fuss.
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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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