| In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings ½ cup white wine vinegar
4 tsp. sugar
1 tbsp. olive oil
½ tsp. salt
½ tsp. dill weed
½ bay leaf
5 peppercorns
1 lb. Alaska Salmon, thawed if necessary, boned, skinned and cut into 1"chunks
½ cup thinly sliced onion
½ 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. Microcook, covered, at MEDIUMHIGH (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.
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