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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, stir together tomatoes, cucumber, vinegar, sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and chill for at least 30 minutes.
Rinse fish; pat dry with paper towels. Measure thickness of fillets. Season fish with remaining 1/4 teaspoon each 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 salad. If desired, serve with lemon wedges.