Wheat Free Salmon and Cucumber Salad
This bright, refreshing salad is the kind of dish that feels like a treat without requiring much effort at all. Gently poaching the salmon in ginger-infused water keeps it incredibly tender and flavorful, and flaking it into big, satisfying chunks means every bite has real substance. The combination of cool cucumber, creamy avocado, and fresh herbs like cilantro and mint gives the whole bowl a lively, summery energy that's hard to resist. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or second-guessing — just clean, whole foods working beautifully together. The apple cider vinegar and olive oil dressing ties everything together with a bright, slightly tangy finish that complements the richness of the salmon and avocado perfectly. It comes together quickly and works just as well for a casual weeknight dinner as it does for something you'd proudly serve to guests.
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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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