Step 1

In a small bowl, combine soy sauce, vinegar, ginger, sugar substitute, and chili and garlic sauces to taste. Set aside.

Step 2

Place the salmon in a microwave-safe dish. Add 1/4 cup water and the lemon juice. Microwave on high for 4 to 6 minutes.

Step 3

Turn the fish over, cover tightly with plastic wrap, turning one corner back to form a vent. Rotate the fish if you don’t have a rotating tray. Microwave for another 4 minutes.

Step 4

Test with the sharp point of a knife to see if the fish flakes easily and is opaque. Cook for additional 10-second intervals if needed until cooked through. (Remember that the fish will continue to cook after it’s removed from the microwave, so don’t overcook it. It should be moist.)

Step 5

Remove from the poaching liquid when cooked through, flake into bite-size pieces, and refrigerate until ready to assemble the salad.

Step 6

Cook the pasta until al dente, according to the package directions. Rinse with cold water, drain well and place in a large bowl. Toss the pasta with the chilled salmon, cucumber, scallions, cilantro and garlic sauce. Garnish with toasted sesame seeds and serve.