Seed Oil Free 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 it's perfectly tender and flaky — no searing, no splattering, and absolutely no industrial cooking oils anywhere in the process. That matters more than it might seem, because so many restaurant salads and store-bought dressings quietly rely on canola, soybean, or sunflower oil as their base. Here, the dressing is built entirely on extra-virgin olive oil whisked with apple cider vinegar, fresh ginger, and a touch of honey — clean, real ingredients that you can actually name. Creamy avocado, cool cucumber, and a handful of fresh cilantro and mint round out the salad with layers of texture and flavor that make every bite interesting. A squeeze of lemon at the end ties everything together with just the right amount of brightness. It comes together quickly and is best served right away while the herbs are still vibrant and the avocado is perfectly fresh.
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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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