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JAPANESE-STYLE SALMON & CUCUMBER SALAD

A flavorful seasoning paste is spread on the inside and outside of the spiral-rolled salmon fillets.
Seasoning Paste
1 lemon divided
1 1-in. piece peeled fresh gingerfoot
2 tbsp Asian seasoning mix
1 tbsp soy sauce
1 tbsp oasted sesame oil
1 garlic cloves, pressed
Salad and Salmon Rolls
2 seedless cucumbers
¼ cup seasoned rice vinegar
1 6-inch-wide center cut salmon fillet (about 1½ lb)
Lemon slices (optional)


Prep Time: 20 minutes    Total Time: 30 minutes
  1. Prepare grill for direct cooking over medium-high heat. For paste, zest lemon and grate gingerroot with grater to measure 1 tsp each. Juice lemon to measure 2 tbsp juice. In (2 cup) measuring cup, combine zest, 1tbsp of the juice, gingerroot, seasoning mix, soy sauce, oil and garlic pressed.
  2. For salad, cut cucumbers in half crosswise; cut into strips using peeler and place into (2-qt) mixing bowl. Combine remaining 1 tbsp lemon juice and vinegar in a prep bowl and set aside for serving
  3. For rolls, cut salmon into 1½-in. strips. Spread a small amount of the paste over each salmon strip, coating completely. Roll up strips and tie with butcher's twine; spread rolls with remaining paste. Grill rolls, convered, 4 minutes or until grill marks appear. Turn using tongs; grill 4-6 minutes or until grill marks appear. Remove from grill and carefully remove twine.
  4. To serve, toss salad with vinegar mixture. Divide salad among serving plates; top with salmon rolls.
Yield: 4 servings