Recipe Instructions:
Ingredients
Ingredient Checklist
4 medium fresh heirloom tomatoes (purple, red, green and/or yellow), cut into wedges (4 cups)
3 cups sliced cucumber
2 tablespoons rice wine vinegar
1 tablespoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 6 ounces fresh skinless salmon filets
1 tablespoon olive oil
Lemon wedges (optional)
DirectionsInstructions Checklist
Step 1
In a medium bowl stir together tomatoes, cucumber, vinegar, sugar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and chill for at least 30 minutes.
Step 2
Rinse fish; pat dry with paper towels. Measure thickness of fillets. Season fish with remaining salt and pepper. In a large nonstick skillet, cook salmon in hot oil over medium-high heat for 3 to 5 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Serve salmon over the Tomato-Cucumber Salad. If desired, serve with lemon wedges.
