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1
On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you.
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2
Seed and dice the tomatoes into 1/4-inch pieces.
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3
Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.
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4
In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots.
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5
Stream in extra-virgin olive oil while continuing to whisk.
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6
Stir in dill and season dressing with salt and pepper, to taste.
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7
Season the salmon with seafood seasoning and a little black pepper.
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8
Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat.
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9
Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes.
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10
Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
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11
Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
