1/2 English cucumber, quartered lengthwise and thinly sliced
Instructions
Sprinkle salmon evenly with 1/4 tsp. salt and 1/4 tsp. pepper.
Heat medium skillet over high heat with 1 T olive oil. Add fillet,
skin side down, and cook for 2 minutes. Reduce heat to
medium-high and cook for 4 minutes or until skin begins to
brown. Turn over and cook for 2 minutes. Place fillet on cutting
board and discard skin. Flake fillet with a fork into small chunks.
Combine flaked salmon, 3/4 tsp. salt, 3/4 tsp. pepper, quinoa
and remaining ingredients into a large bowl. Toss gently to
combine.