Pescatarian Salmon and Cucumber Salad
Poached salmon flaked over crisp cucumber, creamy avocado, and a tangle of fresh herbs — this salad is light, vibrant, and genuinely satisfying without feeling like a compromise. The salmon is gently simmered in a ginger-infused broth, which keeps it incredibly tender and gives the fish a subtle warmth that plays beautifully against the cool, crunchy vegetables. A zippy apple cider vinegar and olive oil dressing ties everything together, with honey rounding out the acidity just enough to make each bite feel balanced. Scallion greens, cilantro, and torn mint add layers of freshness that make this feel far more exciting than your average protein-and-greens situation. Because every component is whole and unprocessed, there's no guesswork about what's actually in your bowl — just clean, real ingredients doing exactly what they should. It comes together quickly and works just as well for a weeknight dinner as it does for a casual lunch with friends.
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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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