3 tablespoons cumin seeds
3 jalapeño chiles, stemmed, cut in half, and seeded if desired
2 cloves garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
3 tablespoons freshly squeezed lime juice
1 bunch cilantro
3/4 cup extra virgin olive oil
6 pickling cucumbers or Kirbies*, ends trimmed and peeled
2 pounds skinless wild salmon fillet**
Lightly toast the cumin seeds in a dry skillet over low heat just until their aroma is released, about 5 minutes. Transfer seeds to a blender. Add the jalapeños, garlic, black pepper, salt, and lime juice and puree until the cumin seeds are finely ground. Then add the cilantro and olive oil and puree until smooth.
Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half-moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes, allowing excess water to drain.
Meanwhile, cut the salmon into 1 1/2-inch chunks and place in a bowl. Pour on the jalapeño cilantro marinade let sit 20 to 30 minutes.
Preheat the grill or broiler.
Thread alternating salmon and cucumber chunks on the skewers. Grill or broil about 1 1/2 minutes per side. Serve immediately.
* Pickling cucumbers or Kirbies are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers.
** For more information about sustainable seafood, go to www.seafoodwatch.org.