Mushroom Free Salmon and Cucumber Salad
Fresh, bright, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like a treat without requiring much effort at all. The salmon is gently simmered in ginger-infused water until perfectly tender, then flaked into generous chunks that hold their own against 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. Scallion greens, cilantro, and torn mint leaves layer in herby freshness that makes every bite feel alive. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every single ingredient is clean and straightforward, with no hidden umami boosters or fungi-derived additives to worry about. It comes together quickly, works beautifully as a light lunch or dinner, and a squeeze of lemon right before serving takes the whole thing over the top.
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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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