Seared Salmon on Lemony Cucumbers

Peel the cucumbers. Slice the cucumbers into paper-thin rounds and toss them in a colander with 2 teaspoons coarse salt. Weight down the cucumbers with a bowl and place the colander in a large bowl or in the sink to catch the liquid. Let sit for 1 hour, then wash off the salt under cold running water. Press the cucumbers between your hands to extract as much liquid as possible. Toss the cucumbers with 1 tablespoon of the oil and season with freshly ground black pepper. Chill until ready to serve. In a non stick skillet over meduim-high heat, add 1/2 tablespoon of the oil. Heat until just hot and add the salmon. Cook for 3 minutes. (the bottom of the samon will get crisp and the top quarter will still be uncooked) Cover the skillet and cook until the top just begins to turn opaque, about 2 min longer. (Do not overcook) Uncover, remove from the heat, and sprinkle the salmon with salt. Let the salmon cool to room temp, if desire. When ready to serve, mound the cucumbers in the center of 4 medium-large plates. Top each mound with a piece of warm or room-temp salmon. Drizzle with the remaining 1 tablespoon oil and serve.