4 salmon fillets (can substitute cod, halibut)
1/4 c. water
2 lg. cucumbers
2 tbsp. butter
Salt & freshly ground pepper to taste
2 tbsp. vegetable oil
1 lemon

Scoop cucumbers (using melon ball techinique). Slice remaining cucumber. Combine all cucumber with water and butter, seasoning with salt and pepper to taste. Cook for 5 minutes.

Remove the skin from the salmon fillets. Cut the skin into long, narrow strips and wrap around fillets. Put oil in skillet; cook salmon for 2 minutes to sear. Bake for 4 minutes in 350 degree oven.

Puree sauce previously prepared in blender and pour over salmon before serving.