Crispy Seared Salmon with Tomato Cucumber Salad

In a medium bowl stir together tomatoes, cucumber, vinegar, sugar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and chill for at least 30 minutes.

Rinse fish; pat dry with paper towels. Measure thickness of fillets. Season fish with remaining salt and pepper. In a large nonstick skillet, cook salmon in hot oil over medium-high heat for 3 to 5 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Serve salmon over the Tomato-Cucumber Salad. If desired, serve with lemon wedges.