Mediterranean Diet Friendly Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like a treat without requiring much effort at all. Gently simmering the salmon with ginger slices keeps the fish incredibly tender and flavorful, and the result flakes into gorgeous chunks that hold up beautifully against crisp cucumber and creamy avocado. The olive oil and apple cider vinegar dressing ties everything together with a light tang, while fresh mint, cilantro, and scallion greens add layers of herby brightness that make every bite feel alive. This is exactly the kind of eating pattern that makes a plant-forward, fish-focused lifestyle so easy to stick with — whole ingredients, healthy fats, and nothing processed in sight. The combination of omega-rich salmon, good olive oil, and plenty of fresh vegetables checks every box for heart-healthy, feel-good cooking. A squeeze of lemon at the end pulls the whole bowl together, and it's ready to serve the moment you fold in the dressing.
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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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