Mustard 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 treat without requiring much effort at all. The salmon is gently simmered in a ginger-infused broth until perfectly flaky, giving it a delicate, silky texture that holds up beautifully against crisp cucumber and creamy avocado. A homemade dressing of apple cider vinegar, olive oil, honey, and fresh ginger ties everything together with a light tang that lets the ingredients shine. For anyone navigating a mustard allergy or sensitivity, store-bought dressings and marinades are often a minefield — this one is made entirely from scratch, so you know exactly what's in it. The herbs — fresh cilantro, mint, and scallion greens — add layers of flavor that make this salad feel anything but plain or restricted. A squeeze of lemon at the end brightens the whole bowl and makes it feel almost restaurant-worthy. It's the kind of recipe you'll want to keep on rotation all summer long.
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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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