Grilled Salmon With Cucumber Vinaigrette

• 1 large cucumber
• 1 small sweet onion to yield 2/3 cup diced in 1/4-inch cubes
• 1/2 cup sushi vinegar
• 1/2 cup mirin (sweet rice wine)
• A few sprigs cilantro to yield 1 1/2 tablespoons, finely chopped
• 1 tablespoon lemon juice
• Enough fresh or frozen ginger for 1 teaspoon, finely chopped
• 1 pound salmon fillet

1. Scrub the cucumber, but do not peel it.
2. Cut off the ends, and cut the cucumber in half.
3. Seed, and dice into 1/2 inch cubes.
4. Chop the onion, and combine all the ingredients except the salmon in a food processor.
5. Process until coarsely pureed.
6. Refrigerate while preparing the salmon.
7. Prepare stove-top grill.
8. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
9. Serve with the cucumber vinaigrette.

cucumber, sweet onion, sushi vinegar, mirin, cilantro, lemon juice, salmon fillet

Taken from cooking.nytimes.com/recipes/5038 (may not work)