Stir in vinegar and sugar. Fry sausage in half the oil until the fat runs and meat starts to brown. Lift out with a draining spoon and stir into cucumber with peanuts, scallions, tomatoes and chopped mint. Taste, adjust seasoning and chill. Serve salmon with salad on the side.
Boiled rice is a good accompaniment.
Anne Willan is the founder of the famous French cooking school, LaVarenne, and has also served as president of the International Association of Culinary Professionals. She is the author of over a dozen internationally published cookbooks. All rights reserved.