Rice Free Salmon and Cucumber Salad
This is a bright, refreshing salad that feels like something you'd order at a nice coastal restaurant — and it comes together with surprisingly little effort. Gently poaching the salmon in ginger-infused water keeps the fish incredibly tender and flavorful without any heavy sauces or complicated technique. The flaked salmon gets folded into crisp cucumber, creamy avocado, and a handful of fresh herbs, so every bite has great texture and a clean, vibrant taste. A simple apple cider vinegar and olive oil dressing ties everything together with just enough tang and a whisper of honey to balance it out. For anyone navigating a grain-free or rice-free lifestyle, this kind of dish can feel hard to find — most restaurant salads sneak in grains as filler, but here the protein and produce do all the heavy lifting. It's light enough for a warm-weather lunch but satisfying enough to stand on its own as a full meal. Squeeze a little extra lemon over the top right before serving and you'll wonder why you ever needed a grain on the plate at all.
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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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