Paleo Salmon and Cucumber Salad
Poached salmon flaked over crisp cucumber, creamy avocado, and a shower of fresh herbs — this salad is light, satisfying, and genuinely beautiful on the plate. Every ingredient here is clean and whole, making it a natural fit for anyone eating grain-free and avoiding processed foods without feeling like they're missing out. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and gives the fish a subtle warmth that plays perfectly against the cool cucumber and bright citrus. A quick whisked dressing of apple cider vinegar, extra-virgin olive oil, honey, and fresh ginger ties everything together with just the right balance of tang and richness. Scallion greens, cilantro, and torn mint add layers of freshness that make this feel like something you'd order at a nice restaurant, not just a weeknight salad. It comes together in one bowl with minimal fuss, and because there's no cooking oil, no grains, and no dairy in sight, you can serve it with total confidence.
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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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