In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Scrub the cucumber, but do not peel it., Cut off the ends, and cut the cucumber in half., Seed, and dice into 1/2 inch cubes., Chop the onion, and combine all the ingredients except the salmon in a food processor., Process until coarsely pureed., Refrigerate while preparing the salmon., Prepare stove-top grill., Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch., Serve with the cucumber vinaigrette.
[A]: cucumber, sweet onion, sushi vinegar, mirin, cilantro, lemon juice, salmon fillet

[Q]: Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker., Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.
[A]: beef broth, ground sirloin beef, whole kernel corn, green beans, peas, tomato sauce, carrots, potatoes, onion, stalk celery, clove garlic, parsley, celery, bay leaves, salt

[Q]: Prepare pears: peel, halve, core and cut into 1 inch pieces., In a medium saucepan with a lid, combine pears, 1/4 cup of water, lemon zest and 1/8 tsp of coarse salt., Bring to a simmer over medium heat., Cover and cook until pears are soft - 10 to 12 minutes., Uncover and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes., Transfer mixture to a food processor and blend until smooth., Add lemon juice and honey to taste., Serve warm or let cool, then cover and refrigerate up to 1 week.
[A]:
firm ripe, lemon zest, lemon juice, salt, honey