Grilled Sesame Salmon

• 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
• 1 tablespoon salt, plus additional to taste
• 4 tablespoons rice vinegar, divided
• 2 tablespoons fresh lime juice, divided
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons tahini or 2 tablespoons smooth natural-style peanut butter
• 1 tablespoon toasted sesame oil, divided
• 1 teaspoon toasted sesame oil, divided
• 1 garlic clove, chopped
• 1 teaspoon fresh ginger, chopped
• 4 salmon fillets (about 5 ounces each)
• 1/2 small red onion, very thinly sliced
• 6 cups baby arugula

1. 1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
2. 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
3. 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
4. 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
5. 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

cucumbers, salt, rice vinegar, lime juice, soy sauce, tahini, sesame oil, sesame oil, garlic, fresh ginger, salmon, red onion, baby arugula

Taken from www.food.com/recipe/grilled-sesame-salmon-417370 (may not work)