Seeds 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 treat without requiring much effort at all. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and flaky — no searing, no fuss, just silky fish that falls apart in the best way. Creamy diced avocado, crisp cucumber, and a handful of fresh cilantro and mint bring color and vibrancy to every bite, while the apple cider vinegar and honey dressing ties it all together with a bright, lightly sweet tang. For anyone navigating a seeds-free lifestyle, salads and dressings can be a minefield of hidden sesame, poppy, or sunflower seeds — but every single component here is naturally free of them, with no swaps or substitutions needed. The dressing is built entirely from olive oil, vinegar, fresh ginger, and honey, so you get bold flavor without reaching for anything that could cause concern. It comes together quickly and is best served right away while the herbs are still fresh and the avocado is perfectly creamy. A squeeze of lemon at the table makes the whole bowl sing.
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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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