Nitrate & Nitrite 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. Every ingredient here is naturally free of added nitrates and nitrites — no cured fish, no processed meats, no packaged shortcuts that sneak in preservatives you didn't ask for. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and lets the clean flavor of the fish shine through. Creamy avocado, crisp cucumber, and a handful of fresh herbs bring color and texture, while the apple cider vinegar and olive oil dressing ties everything together with a bright, slightly tangy finish. It's the kind of salad that actually fills you up, thanks to the healthy fats from the avocado and the satisfying protein from the salmon. Serve it right away for the best texture, with a squeeze of lemon over the top if you want an extra pop of citrus.
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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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