In skillet, heat water with 2 tsp salt
and 1 tbsp lemon juice to boiling. Add salmon (if using frozen salmon,
thaw before cooking). Simmer 12 minutes. Remove steaks with slotted spatula. Chill.
Meanwhile, prepare Cucumber sauce: Shred enough cucumber to measure 1/4
cup (do not drain). Add sour cream, parsley, onion, 1/2
tsp lemon juice, 1/4 tsp salt and pepper; blend well. Chill. Arrange salmon on lettuce. Serve with lemon wedges and cucumber