Pecan Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like a restaurant plate but comes together in your own kitchen with zero fuss. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flaky without any heavy sauces or coatings to worry about. Creamy avocado, crisp English cucumber, and a handful of fresh cilantro and mint make every bite feel light and vibrant, while the apple cider vinegar and olive oil dressing ties it all together with a clean, tangy finish. Tree nut allergies can make salads tricky when store-bought dressings or restaurant versions sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The whole thing is naturally free of any nut-based oils, garnishes, or add-ins — just wholesome produce, fresh herbs, and beautifully poached fish. It's the kind of meal that works equally well for a casual weeknight dinner or something you'd proudly set out for guests.
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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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