Place cucumber, shallots, cilantro, mint, lemon juice, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon sugar in a medium bowl, stirring to combine.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan, and swirl to coat. Sprinkle the fillets evenly with remaining 1/8 teaspoon salt and pepper. Add fish to pan, skin side up. Cook 2 minutes; turn over. Place pan in oven, and bake at 425° for 4 minutes or until fish flakes easily when tested with a fork. Serve fillets with the cucumber mixture.
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This is really good and a no fuss meal. I used salmon that was a little thicker so adjusted the cooking time accordingly and it came out perfect. The cucumber topping was a great combo with the salmon. Served with Seared Baby Bok Choy (Cooking Light May 2016) and Near East Roasted Garlic CousCous for a quick, easy work night meal. Will make again.
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