Instructions: In a bowl, dissolve 1 tablespoon of the salt in 1 quart cold water. Quarter cucumber lengthwise and cut crosswise into 1/8-inch slices. Add cucumber to water and chill 30 minutes.

Preheat the oven to 400 degrees and grease a large shallow baking pan.

In prepared pan arrange salmon, skin side down, in one layer and brush with additional olive oil. Bake salmon in middle of oven 10 to 15 minutes, or until just cooked through. Cool salmon to lukewarm and in a bowl flake into pieces. Drain cucumbers well.

In another bowl whisk together citrus juices, remaining 2 tablespoons oil, mustard, vinegar, remaining 1 teaspoon salt, onion, garlic, coriander, and pepper to taste. Add salmon and cucumbers and toss salad well.

Line 6 plates with lettuce. Divided salad among plates and serve with toast.

This recipe yields 6 servings.

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