In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings ? cup white wine vinegar 4 tsp. sugar 1 tbsp. olive oil ? tsp. salt ? tsp. dill weed ? bay leaf 5 peppercorns 1 lb. Alaska Salmon, thawed if necessary, boned, skinned and cut into 1"chunks ? cup thinly sliced onion ? lemon, thinly sliced Lettuce 12 cherry tomatoes 1 small cucumber, sliced
In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings; mix well. Microcook, covered, at HIGH (100%) 1-1/2 to 2 minutes or until mixture boils. Add salmon. Micro cook, covered, at MEDIUM HIGH (70%) 2 to 3 minutes or until salmon barely flakes when tested with a fork; gently stir salmon after 1-1/2 minutes. Layer salmon, onion and lemon in small bowl; pour cooking liquid over all. Refrigerate, covered overnight. Drain and serve on lettuce-lined salad platter with tomatoes and cucumber slices. Makes 4 servings.