Prepare a fine dice of tomato and cucumber.
Chop the green onions, chives and fresh dill,
combine all in a bowl and add the oil and vinegar. Mix.
In a hot nonstick pan, add 1 tablespoon of oil and place the salmon flesh side down. Lower heat to medium high and cook for 2 to 3 minute until crust forms. Turn down heat to medium and turn over to skin side. Cook on medium heat for about 7 minutes. Remove from pan and set aside.
- For this dish I served a plain rice flavored with some chopped chilies and fresh curry leaves.
- Place rice in small ramekin and unmold on plate. Place salmon on rice. Spoon salsa over and around salmon.
If you prefer your salmon grilled, that would work well too!