In 1-qt microwave-save container, measure and combine vinegar, sugar, oil and seasonings; mix well. Micro-cook, covered, at HIGH (100%) 1-1/2 to 2 minutes or until mixture boils.

 

Add salmon. Micro-cook, covered, at MEDIUM-HIGH (70%) 2 to 3 minutes or until salmon barely flakes when tested with a fork; gently stir salmon after 1-1/2 minutes.

 

Layer salmon, onion and lemon in small bowl; pour cooking liquid over all. Refrigerate, covered overnight.

 

Drain and serve on lettuce-lined salad platter with tomatoes and cucumber slices.