Soy Free Salmon and Cucumber Salad
Bright, fresh, and genuinely satisfying, this poached salmon and cucumber salad is the kind of dish that feels like a treat without requiring much effort. The salmon is gently simmered in a ginger-infused broth until perfectly tender, then flaked into generous chunks that soak up every bit of the apple cider vinegar and olive oil dressing. Creamy avocado, crisp cucumber, and a handful of fresh cilantro and mint bring layers of texture and flavor that make this salad feel far more special than a typical weeknight meal. Soy is notoriously easy to miss in store-bought dressings and marinades, but every component here is built from scratch with clean, whole ingredients — no hidden sauces or processed shortcuts in sight. The dressing comes together in minutes with pantry staples, and a squeeze of fresh lemon over the avocado keeps everything vibrant and bright. Scallion greens add a mild oniony bite without overpowering the delicate fish, and the whole bowl comes together with a gentle fold so the salmon stays in satisfying, flaky pieces. Serve it right away with a wedge of lemon and you've got a light but filling meal that's as good-looking as it is delicious.
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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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