~Salmon & Salsa~ (cucumber salsa that is)

½ Cucumber, peeled, quartered, thinly sliced

1 cup Tomatoes, quartered

½ Yellow Bell Pepper, cut in 1″ strips

2 Tbsp. finely chopped Red Onion

1 tsp. Parsley

1 tsp. Lime juice

1½ tsp. Extra Virgin Olive Oil, divided

1 tsp. Honey

½ tsp. Crushed Red Pepper

Approx. 1 tsp. Sea Salt

20 oz. fresh Salmon Fillet

Approx. ¼ tsp. Black Pepper

Fresh Lime wedges (for garnish)

Gently toss together cucumber, tomatoes, bell pepper and red onion in medium bowl.

In small bowl whisk together lime juice, 1 tsp. of oil, honey, red pepper flakes, parsley and ½ tsp. of salt.

Pour dressing over cucumber salsa, toss and set aside.

Slice salmon into four 5-oz. fillets approximately 1″ thick. Season to taste with salt and pepper.

Heat remaining oil in large nonstick frying pan over medium-high heat. Carefully add fish to pan.

Cook 8 to 10 minutes, turning once, until 145º on food thermometer at thickest spot.Transfer to dinner plates. Top each fillet with ¼ of the salsa and garnish with lime wedges.

Serve hot with steamed broccoli florets.