Tree Nut Free Salmon and Cucumber Salad
Light, refreshing, and genuinely satisfying, this poached salmon salad is the kind of dish 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 oven, no sear, just a quiet simmer that keeps the fish moist and delicate. Creamy avocado, crisp cucumber, and a handful of fresh herbs like cilantro and mint bring brightness and texture to every bite. The dressing is a simple whisked blend of apple cider vinegar, olive oil, honey, and fresh ginger that ties everything together with a clean, lively tang. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This is a great option when you want something that feels elegant but comes together with minimal fuss and a short ingredient list. Serve it right away with a squeeze of lemon for a lunch or light dinner that's as pretty 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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