Ingredients
- Cilantro-Cucumber Salsa:
- ½ cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ bell pepper, julienned
- 2 Tbsp. chopped red onion
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. lime juice
- 1 tsp. canola oil
- 1 tsp. honey
- ½ tsp. red pepper flakes
- ½ tsp. salt
- Salmon:
- ½ tsp. canola oil
- 4 (5 oz.) salmon fillets
- ¼ tsp. pepper
- Optional Garnishes*:
- 1 lime, cut into wedges
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Instructions
- Gently toss together cucumber, tomatoes, bell pepper, onion, and cilantro.
- In a small bowl, whisk together the lime juice, 1 teaspoon canola oil, honey, red pepper flakes, and salt.
- Pour the lime juice mixture over the cucumber mixture and toss gently to coat. Refrigerate until ready to use.
- Sprinkle the salmon fillets on both sides with pepper. In a large frying pan, heat the remaining ½ teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout (4-5 minutes per side).
- Top fish with salsa and garnish with lime wedges to serve.
*Optional garnishes have not been included in the rating of this recipe.