SALMON, RED ONION, AND CUCUMBER SALAD WITH CORIANDER

4 teaspoons salt, divided use
6 Kirby cucumbers (or 1 large seedless cucumber)
2 pounds salmon fillet, seasoned with salt and freshly-ground black pepper (to taste)
2 tablespoons olive oil (plus extra for brushing salmon)
FOR THE DRESSING:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 1/2 cups minced red onion
1 tablespoon minced garlic
1/3 cup finely-chopped fresh coriander (cilantro)
soft-leafed lettuce leaves (for lining plates)
French or Italian bread, thin slices, toasted

In a bowl, dissolve 1 tablespoon of the salt in 1 quart cold water. Quarter cucumber lengthwise and cut crosswise into 1/8-inch slices. Add cucumber to water and chill 30 minutes.

WHEN READY TO PREPARE THE SALAD:
Preheat the oven to 400 degrees F and grease a large shallow baking pan.

In prepared pan arrange salmon, skin side down, in one layer and brush with additional olive oil.

Bake salmon in middle of oven 10 to 15 minutes, or until just cooked through.

Cool salmon to lukewarm and in a bowl flake into pieces; set aside.

Drain cucumbers well; set aside.

In another bowl whisk together citrus juices, remaining 2 tablespoons oil, mustard, vinegar, remaining 1 teaspoon salt, onion, garlic, coriander, and pepper to taste. Add salmon and cucumbers and toss salad well.

Line 6 plates with lettuce. Divided salad among plates and serve with toast.

Servings: 6
Source: Gourmet's Weekends: Seasonal Menus and Recipes for Casual Gatherings from the Editors of Gourmet