Turmeric 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 at all. The salmon is gently simmered with ginger slices and salt until perfectly flaky and tender, then folded into a crisp mix of cucumber, creamy avocado, scallion greens, cilantro, and torn mint. A zippy apple cider vinegar and olive oil dressing ties everything together with just a touch of honey for balance. Many spice blends, marinades, and store-bought dressings sneak in golden spices that can be hard to spot on a label, so making your own dressing from scratch ā like this one ā keeps things clean and completely in your control. Every single ingredient here is naturally free of that concern, so you can dig in without second-guessing anything. The combination of cool cucumber, rich avocado, and herb-forward brightness makes this feel restaurant-worthy, yet it comes together in one bowl with minimal fuss. Serve it right away with a squeeze of lemon for a light but genuinely filling meal.
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Learn more āIngredients
4 servings
For the salmon
- 1 lb salmon fillet, skin-on
- 4 cups water
- Ā½ 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
- Ā¼ 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
- Ā¼ 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 145Ā°F (63Ā°C) on an instant-read thermometer at the thickest part, about 10ā12 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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