Process the cucumbers in a food processor until smooth.

Pour the processed cucumber through a wire-mesh strainer into a bowl, discarding the pulp.

Stir rice wine vinegar and salt into the cucumber liquid; set aside to infuse.

Combine sugar and water in a small saucepan.

Bring to a boil, stirring often, and boil for 1 minute.

Remove from heat and stir in the cucumber liquid mixture; set the sauce aside.

Stir together soy sauce, rice wine vinegar, honey, hot sauce, and dark sesame oil in a small bowl to make the marinade.

Brush the marinade over the salmon fillets.

Place the salmon in a lightly greased baking pan and sprinkle with toasted sesame seeds.

Bake at 450°F for 10 to 12 minutes, or until the salmon is cooked to your liking.

Divide the cucumber slices among shallow bowls.

Spoon cucumber sauce onto the cucumbers.

Top with baked sesame-crusted salmon fillets.

Garnish with fresh mint sprigs, if desired.

Serve with the ginger vinaigrette.