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Sesame-Crusted Salmon with Ginger Vinaigrette

Yield 4 servings


  • 4 small cucumbers, peeled and coarsely chopped
  • 1/2 cup rice wine vinegar
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1/2 teaspoon dark sesame oil
  • 4 (1-inch-thick) salmon fillets (about 1 1/2 pounds)
  • 2 tablespoons sesame seeds, toasted
  • 4 small cucumbers, thinly sliced
  • Ginger Vinaigrette
  • Garnish: fresh mint sprigs

How to Make It

  1. Process 4 cucumbers in food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding pulp.

  2. Stir 1/2 cup vinegar and salt into cucumber liquid; set aside.

  3. Combine sugar and water in a small saucepan. Bring to a boil, stirring often; boil 1 minute. Remove from heat, stir in cucumber liquid mixture; set sauce aside.

  4. Stir together soy sauce and next 4 ingredients in a small bowl; brush over salmon. Place salmon in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.

  5. Bake at 450° for 10 to 12 minutes or until desired degree of doneness.

  6. Divide cucumber slices among 4 shallow bowls. Spoon cucumber sauce onto cucumbers and top with salmon fillets; add fresh mint sprig to each bowl, if desired. Serve with Ginger Vinaigrette.