Red Meat Allergy Friendly Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of meal that feels like a treat without requiring much effort at all. The salmon is gently simmered in ginger-infused water until perfectly flaky, giving it a delicate, clean flavor that pairs beautifully with crisp cucumber, creamy avocado, and a handful of fresh herbs. For anyone navigating a red meat allergy, this dish is a natural fit — every single ingredient is straightforward and free from the beef, pork, or lamb that can sneak into so many restaurant-style salads and pre-made dressings. The apple cider vinegar and olive oil dressing gets a little warmth from grated ginger and a touch of sweetness from honey, pulling the whole bowl together without anything heavy or complicated. Scallion greens, cilantro, and torn mint leaves add layers of flavor that make this feel far more exciting than a basic protein-and-veg situation. It comes together quickly once the salmon has poached and rested, making it a smart choice for a weeknight dinner or a light weekend lunch. Squeeze a little extra lemon over the top before serving and you'll wonder why you don't make this every week.
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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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