Cilantro salmon in cucumber cups

•  1 6-ounce salmon fillet (see note)
•  Salt and red cayenne pepper, to taste
•  Grated peel from 2 limes, plus 1 tablespoon  juice; additional strips lime peel, for garnish
•  2 medium size hothouse cucumbers, about 1  inch diameter
•  1/2 cup sour cream
•  1/3 cup chopped fresh cilantro

Heat broiler.

Season salmon on both sides with salt and pinch cayenne; brush top surface with 1 teaspoon lime juice.

Place salmon, skin side down, on small, foil-lined baking sheet; broil 5 inches from heat source, 4 to 5 minutes, or until salmon flakes easily when touched with fork.

Set aside to cool.

Peel cucumber; cut into 3/4-inch slices.

Using tiny spoon, form cucumber cup by scooping out seeds, leaving some flesh in base of cup.

Set aside.

In medium-size bowl, flake cooled salmon, discarding skin and any bone.

Blend in sour cream, cilantro, 1 tablespoon lime peel, 2 teaspoons lime juice, and salt and pinch cayenne, to taste.

Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne.

Garnish with strips additional lime peel, if desired.

Makes 12 servings, about 24 cucumber cups.

Note: One 7 1/4-ounce can salmon, drained, bones and skin removed, may be
substituted.
 
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