Walnut 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 both light and genuinely satisfying. The salmon is gently simmered in a ginger-infused broth until perfectly flaky, giving it a silky texture that holds up beautifully against the crisp cucumber and creamy avocado. Fresh cilantro, torn mint, and scallion greens bring a garden-fresh lift, while the apple cider vinegar and honey dressing ties everything together with a sweet, tangy edge. Many salads that look this elegant rely on nut-based toppings or dressings that can make tree nut avoidance tricky — here, every ingredient is straightforward and the flavor comes entirely from herbs, citrus, and good olive oil. It's a genuinely complete meal that comes together without any complicated techniques or hard-to-source ingredients. Serve it right away for the best texture, with an extra squeeze of lemon if you want a little more brightness on the plate.
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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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