Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         English cucumber* -- peeled and coarsely
                        -- chopped
     1/2  cup           rice vinegar
     1/8  teaspoon      salt
   2      tablespoons   sugar
     1/4  cup           water
     1/4  cup           lite soy sauce
   2      tablespoons   rice vinegar
   1      tablespoon    honey
   1      teaspoon      hot sauce
     1/2  teaspoon      ground coriander
     1/2  teaspoon      dark sesame oil
   4                    salmon -- (4-ounce) fillets
   1      tablespoon    sesame seeds -- toasted
   1      large         English cucumber -- thinly sliced
                        -------------ginger vinaigrette
   1      piece         -- (1 1/2-inch-long)
                        -- fresh ginger,
                        -- peeled
   1                    garlic clove
   2      tablespoons   rice vinegar
   1      tablespoon    lite soy sauce
   1      tablespoon    honey
     1/8  teaspoon      dried red pepper -- crushed
     1/4  cup           peanut oil
     1/2  teaspoon      dark sesame oil

Preparation:

Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides. Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in 1/2 cup vinegar and salt. Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside. Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds. Bake at 450F for 10 to 12 minutes or until fish flakes easily with a fork. Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: 1/2 cup. *English cucumbers are found sealed in plastic wrap in the produce section. Notes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu.