Pistachio Free Salmon and Cucumber Salad
Bright, refreshing, and packed with clean flavors, this poached salmon and cucumber salad is the kind of dish that feels like a restaurant plate but comes together entirely in your own kitchen. The salmon is gently poached in ginger-infused water until perfectly flaky — a technique that keeps the fish tender and moist without any heavy sauces or coatings to second-guess. Creamy avocado, crisp cucumber, and a handful of fresh herbs like cilantro and mint bring a lively contrast in both texture and flavor. The dressing is a simple whisked blend of apple cider vinegar, olive oil, honey, and fresh ginger that ties everything together with a bright, slightly tangy finish. Every single ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based additions sneaking into your bowl. It's a naturally light but satisfying meal that works beautifully for lunch or a warm-weather dinner, and the whole thing comes together with minimal fuss.
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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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