Sesame-Crusted Salmon with Ginger Vinaigrette

Ingredients

• 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

Preparation

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.