1) Seedless cucumber slices cut in half and pickled in mix of 1 tsp. of rice vinegar and 1 Tbs. of dark honey. Let marinate in bowl and then drain in colander just before serving on same plate as salmon and asparagus.
2) Asparagus cooked in microwave for 1 minute on high, tossed with butter and then sprinkled with coarse sea salt and freshly ground white pepper.