| Ingredients |
 6–8 oz salmon portion or fillet |
| Salt and red cayenne pepper to taste |
| Grated peel from 2 limes |
| 1 Tbsp fresh lime juice |
| 2 medium sized cucumbers (about 1 inch diameter) |
| 1/2 cup sour cream |
| 1/3 cup chopped fresh cilantro |
Season salmon on both sides with salt and pinch cayenne; brush top surface with 1 tsp lime juice.
Place salmon (skin down) on small foil lined baking sheet; broil 5 inches from heat source (about 4-5 minutes or until salmon flakes easily). Set aside to cool.
Peel cucumber and cut into ¾ inch thick slices
Use a tiny spoon to form a cucumber cup by scooping out seeds, leaving some flesh in the base of the cup. Set aside.
In medium-sized bowl, flak the cooled salmon, discarding skin and bone.
Blend in sour cream cilantro 1 tablespoon lime peel, 2 tsp lime juice and salt and cayenne to taste.
Mound salmon mixture into cups and sprinkle lightly with cayenne.
Garnish with additional lime peel, if desired.
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