Macadamia Free Salmon and Cucumber Salad
Light, refreshing, and packed with bright flavors, 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 and tender, then folded into crisp cucumber, creamy avocado, and a handful of fresh herbs that make every bite feel alive. A zippy apple cider vinegar and olive oil dressing ties everything together with just a touch of honey and grated ginger for warmth. Salads like this can sometimes sneak in unexpected nut-based toppings or dressings, but every component here is straightforward and naturally free of tree nut concerns — no swaps or substitutions needed. The combination of mint and cilantro alongside scallion greens gives it a layered, almost restaurant-quality freshness that's genuinely hard to stop eating. It comes together in one bowl and is best served right away while the textures are at their peak, though the poached salmon can be prepped ahead to make assembly even faster.
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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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