Grilled Sesame Salmon

From The South Beach Diet online. This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining. (Phase 1) Tip: To test for done-ness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.