Sesame-Crusted Salmon with Ginger Vinaigrette

Ingredients

• 4 small cucumbers peeled coarsely chopped
• 4 small cucumbers thinly sliced
• 0.5 teaspoon sesame oil dark
• 4 servings ginger vinaigrette 
• 1 tablespoon honey 
• 1 teaspoon hot sauce 
• 0.3 cup soya sauce low-sodium
• 4 servings garnish: mint sprigs fresh
• 0.5 cup rice wine vinegar 
• 2 tablespoons rice wine vinegar 
• 1.5 pounds salmon fillet 1-inch-thick ()
• 0.1 teaspoon salt 
• 2 tablespoons sesame seed toasted
• 2 tablespoons sugar 
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• sieve

Directions

1. Process 4 cucumbers in food processor until smooth, stopping to scrape down sides.
2. Pour through a wire-mesh strainer into a bowl, discarding pulp.
3. Stir 1/2 cup vinegar and salt into cucumber liquid; set aside.
4. Combine sugar and water in a small saucepan. Bring to a boil, stirring often; boil 1 minute.
5. Remove from heat, stir in cucumber liquid mixture; set sauce aside.
6. Stir together soy sauce and next 4 ingredients in a small bowl; brush over salmon.
7. Place salmon in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
8. Bake at 450 for 10 to 12 minutes or until desired degree of doneness.
9. 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.
10. Serve with Ginger Vinaigrette.