Paraben 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 whole and recognizable — gently poached fish, crisp cucumber, creamy avocado, and a handful of herbs — which is exactly what you want when you're being careful about what goes into your food. Parabens are synthetic preservatives that sneak into processed sauces, bottled dressings, and packaged foods, so building a meal entirely from scratch with clean, simple ingredients is the smartest way to sidestep them entirely. The dressing comes together in minutes with apple cider vinegar, extra-virgin olive oil, fresh ginger, and honey — nothing from a bottle with a suspicious ingredient list. Poaching the salmon in water with ginger and salt keeps the fish incredibly tender and flavorful without any added fuss. Fresh mint and cilantro bring a herby lift that makes the whole bowl taste vibrant and alive. It's the kind of lunch or light dinner you'll want to make on repeat 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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