Nutmeg Free Salmon and Cucumber Salad
This bright, refreshing salad is the kind of dish that feels like a restaurant lunch you somehow made at home on a weekday. Gently poached salmon — cooked low and slow with fresh ginger slices until perfectly flaky — gets folded into a crisp cucumber and creamy avocado base that's finished with scallion greens, cilantro, and torn mint. The dressing is a simple whisked blend of apple cider vinegar, olive oil, honey, and grated ginger that ties every element together with a clean, lively tang. For anyone navigating spice sensitivities, this recipe is naturally free of the warm, earthy seasonings that sneak into so many dressings and marinades — every ingredient here is straightforward and easy to verify. The poaching method keeps the salmon incredibly moist without any heavy sauces or spice blends to second-guess. A squeeze of fresh lemon at the end lifts the whole bowl, making it taste far more complex than the short ingredient list suggests. It comes together quickly and is best served right away while the herbs are still vibrant and the avocado is perfectly fresh.
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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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