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Salmon Cucumber Salad

2 (7 3/4 oz.) cans red Sockeye Salmon
4 small cucumbers
1 Tbsp. salt


Rice Vinegar Dressing:


1/2 cup rice vinegar (not seasoned type)
4 tsp. sugar
1/2 tsp. salt
1 tsp. mirin (sweet cooking sake) or dry sherry
1/2 tsp. MSG (optional)
Grated lime peel for garnish


Drain Salmon well. Remove bones and skin. Turn into glass or china bowl. Chill well. Peel and seed cucumbers and slice very thin. Sprinkle with salt and let stand 1/2 hour. Squeeze out juice completely. Arrange Salmon and cucumber in 8 small chilled bowls. Spoon vinegar dressing over each salad. Garnish with lime peel.


Rice Vinegar Dressing: Combine vinegar, sugar, salt, mirin and MSG in small jar. Shake well to blend.








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