Salmon Rice Bowl With Ginger-Lime Sauce

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1 3/4 cups water

1 1/4 cups long-grain rice, rinsed

2 tablespoons minced, peeled fresh ginger

3 1/2 tablespoons sugar

1 Thai red chile, chopped

10 small garlic cloves, 2 chopped

2 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

2 kirby cucumbers (10 ounces), cut into thin strips

2 tablespoons vegetable oil

Four 6-ounce skinless salmon fillets

Salt and freshly ground pepper

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