½ pound wild salmon
1 tablespoon olive oil
¼ teaspoon celtic sea salt
1 medium cucumber, peeled, seeded and diced
1 shallot, minced
1 serrano chile, remove seeds, minced
2 tablespoons mint leaves, minced 
¼ cup lime juice, fresh squeezed
Preparation
Turn oven on to 500°
Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
Place fish skin side down on a metal baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
To make relish, stir together remaining ingredients from above in a medium size bowl
Remove salmon from oven, transfer to plates and serve with relish
