Remove peel from 2 cucumbers, remove seeds and cut into pieces.
Marinate with 1 tbsp. salt for 15 min. Rub the salmon cutlets with the remaining salt and pull.
In the meantime, cook the sauce. Peel the cucumber, remove the seeds and shave on a coarse grater. Salt and steep for 15 min, then pour off the liquid.
Mix cucumber with yogurt, garlic, oil and mint, perhaps seasoning repeatedly with pepper and salt.
Rinse and dry the other cucumber pieces and salmon.
Bring water to a boil in a saucepan, hang a steamer insert (alternatively: stainless steel strainer) in the saucepan and cook the salmon and vegetables in it until tender, about 6 minutes.
Serve with the cold mint sauce.
Serve with buttered potatoes.
Tip: Use creamy natural yogurt for an even finer result!
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