Lupin 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 restaurant plate but comes together in your own kitchen with minimal fuss. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flaky without any heavy coatings or flour-based binders — making it naturally safe for anyone avoiding lupin, which can sneak into breaded or battered fish dishes. Every ingredient here is clean and whole: crisp English cucumber, creamy avocado, fragrant cilantro and mint, and a zippy apple cider vinegar dressing built from pantry staples. Lupin flour is increasingly used as a protein booster in dressings, sauces, and processed foods, so making your own dressing from scratch — just olive oil, vinegar, honey, ginger, and salt — means you stay fully in control. The combination of cool vegetables, rich salmon, and that tangy-bright dressing is genuinely crave-worthy, not just "safe to eat." Serve it straight away with a squeeze of lemon and you've got a light but filling meal that doesn't ask you to compromise on flavor for a single second.
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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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