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" Squeeze enough juice from lemon to equal 1 tablespoon; set juice and lemon shell aside. Slice onion. Rub salmon steaks with black pepper and 3/4 teaspoon salt. In 12-inch skillet over high heat, heat 1/2 inch water to boiling. Add lemon shell, onion, and salmon; heat to boiling. Reduce heat to medium-low; cover and simmer 5 to 8 minutes, turning salmon once, until fish flakes easily when tested with a fork. With slotted pancake turner, remove fish to platter; refrigerate until cool, about 30 minutes. Meanwhile, remove tough stems from watercress. (You should have about 3 cups lightly packed watercress.) In food processor with knife blade attached, or in blender at medium speed, blend watercress, light sour cream, tarragon, 1 teaspoon sugar, 1 teaspoon salt, and reserved lemon juice until smooth. Pour watercress sauce into small bowl. Cut each unpeeled cucumber lengthwise in half; with spoon, scoop out seeds. Cut cucumbers into 1 1/2-inch chunks. In 10-inch skillet over medium-high heat, in hot salad oil, cook cucumbers, stirring quickly and constantly, until coated with oil. Add soy sauce, crushed red pepper, and 1/2 teaspoon sugar. Reduce heat to medium; cook 5 minutes longer or until cucumbers are tender-crisp, stirring frequently. To serve, arrange cucumbers and salmon steaks on 4 dinner plates. Spoon watercress sauce over salmon. Garnish with radishes, watercress sprigs, and lemon wedges. Each serving without garnishes: About 430 calories, 19 g fat, 88 mg cholesterol, 1205 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
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