In medium pot of boiling water, cook potatoes 15-20 minutes, until fork-tender. Drain and cool; cut into quarters. Cut salmon crosswise into 2 pieces; halve pieces lengthwise; remove any small bones. In large nonstick skillet, over high heat, bring 3 cups water to a boil. Add salmon; reduce heat to very low; cover and poach 2 minutes, just until cooked through. Using a slotted spatula, transfer salmon to a plate; cover loosely with sheet of wax paper and let cool. In medium bowl, whisk mustard, lemon juice and ginger until blended. Gradually whisk in oil in a slow steady stream until thick. Beat in parsley; season to taste with salt and pepper. Add potatoes, salmon and cucumbers; toss gently. Arrange the greens on a platter; mound the salmon-potato mixture on top. Makes 4 servings. Each serving provides: 3 Pro Ex, 1/2 Brd Ex, 4 Veg Ex, 1-1/2 Fat Ex. Per serving: 376 cal, 29 g pro, 23 g fat, 15 g car, 140 mg sod, 44 mg chol. fish 27