Sesame-Crusted Salmon With Ginger Vinaigrette

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Coastal Living


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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

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