Sesame Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon salad is the kind of dish that feels like a treat without requiring much effort at all. Ginger-infused poaching liquid keeps the fish incredibly tender and flavorful, and once it's flaked into big, silky chunks, it pairs beautifully with cool cucumber, creamy avocado, and a handful of fresh herbs. The dressing — built from apple cider vinegar, olive oil, honey, and grated ginger — comes together in minutes and ties every element of the bowl together with a bright, slightly tangy finish. For anyone navigating a sesame allergy or intolerance, this kind of salad can be a minefield at restaurants and delis, where tahini, sesame oil, and sesame seeds sneak into dressings and marinades constantly. Every single ingredient here is naturally free of sesame, so there's no substituting or label-checking required — just clean, whole foods from start to finish. The scallion greens, cilantro, and torn mint leaves add layers of freshness that make this feel far more complex than its short ingredient list suggests. Serve it right away with a squeeze of lemon and you've got a light but genuinely filling meal that's as good for a weeknight dinner as it is for a casual lunch.
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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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