Nightshade Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of meal that feels like a treat without requiring much effort. The salmon is gently simmered with ginger slices until perfectly flaky and tender, then folded into a crisp cucumber base alongside creamy avocado, fragrant herbs, and a zippy apple cider vinegar dressing. Every single ingredient here is naturally free of tomatoes, peppers, eggplant, and other nightshade vegetables — no substitutions needed, no label-reading anxiety. That can be harder to pull off than it sounds with salads, where dressings and marinades often sneak in paprika or hot sauce, but this one keeps things clean from start to finish. The ginger-honey vinaigrette ties everything together with a gentle warmth and brightness that makes the dish feel anything but restricted. Using only the green tops of scallions and finishing with fresh mint and cilantro gives it a layered, herbaceous quality that feels genuinely restaurant-worthy. Serve it right away while the avocado is still vibrant and the cucumber still has its snap.
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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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