MSG Free Salmon and Cucumber Salad
This bright, refreshing salad is exactly the kind of meal that feels both light and genuinely satisfying — tender poached salmon layered with cool cucumber, creamy avocado, and a handful of fresh herbs that make every bite pop. Poaching the salmon in gently simmered water with ginger and salt keeps the fish incredibly moist and flavorful without relying on any packaged seasonings or sauces that often sneak in unwanted additives. The dressing comes together from just a few honest pantry staples — apple cider vinegar, extra-virgin olive oil, honey, and fresh ginger — so you know exactly what's going into it. Scallion greens, cilantro, and torn mint bring a garden-fresh lift that makes this feel like something you'd order at a nice café, not just throw together on a weeknight. The lemon juice tossed with the avocado does double duty, keeping it vibrant while adding a little brightness to the whole bowl. Everything is built from whole, recognizable ingredients, which means you can serve it with total confidence to anyone who needs to be careful about what's on their plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!