Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        fresh or frozen salmon fillets or steaks -- 1" thick
     1/2  cup           water
   1      teaspoon      finely shredded lime peel
   2      tablespoons   lime juice
   2      tablespoons   dry white wine
   1      tablespoon    cornstarch
   2      tablespoons   soy sauce
   1      teaspoon      sugar
     1/4  teaspoon      salt
     1/4  teaspoon      dry mustard
     1/8  teaspoon      coarsely ground black pepper
   1      tablespoon    cooking oil
   2      teaspoons     grated ginger root
   2      cloves        garlic -- minced
   2      medium        cucumbers -- peeled and halved
                        -- lengthwise, seeded
                        -- and
   3                    green onions -- sliced
   6      cups          shredded lettuce
                        lime slices -- optional

Preparation:

Thaw salmon, if frozen. Cut into 1 inch cubes. Discard any skin and bones. Set aside. For sauce, in a small bowl stir together water, lime peel, lime juice, wine, cornstarch, soy sauce, sugar, salt, dry mustard, and coarsely ground black pepper. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry gingerroot and garlic in hot oil for 15 seconds. Add salmon to the hot wok. Stir-fry for 3-6 minutes or until salmon flakes easily, being careful not to break up pieces. Push salmon from center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add cucumbers and green onions. Gently stir all ingredients together to coat with sauce. Cook and stir for 1-2 minutes more or until heated through. Serve immediately on plates lined with shredded lettuce. Garnish with lime slices if desired. Makes 4 servings.