2 wild salmon fillets
1 teaspoon olive oil
1 tablespoon fresh lime juice
1 dash salt
1 dash pepper
1/2 medium cucumber, peeled, seeded and chopped
1/4 cup red onion, chopped
2 tablespoons cilantro, chopped
1 cup watermelon, seeded and chopped
1/4 cup chopped tomatoes
1/2 medium avocado, chopped
2 tablespoons fresh lime juice
Rinse salmon and pat it dry. Brush lightly with olive oil and squeeze fresh lime juice over top of filets. Sprinkle with a dash of salt and pepper if desired. Refrigerate for at least 15 minutes or until ready to grill. Grill salmon over medium high heat until you reached desired doneness.
To prepare salsa, combine all ingredients in a medium size bowl and toss. Refrigerate for at least 30 minutes prior to serving. Serve generously on top of salmon.