Crunchy Cucumber Salsa

• 1 teaspoon cumin seeds
• 2 medium cucumbers (peeled, seeded, quartered lengthwise and sliced 1/4-inch thick)
• 1 cup roasted cashew halves
• 2 scallions, thinly sliced
• 2 teaspoons fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup coarsely chopped fresh parsley
• Salt and freshly ground black pepper
• Salmon steaks, grilled pork loin or chicken breasts
• Plain yogurt, if desired

In a small skillet, cook cumin seeds over moderate heat until fragrant, about 1 minute. Remove from heat and let cool, than coarsely chop or coarsely grind with mortar and pestle. In a large bowl, combine seeds with cucumbers, cashews, scallions, juice, oil and parsley. Season with salt and pepper. Cover and refrigerate at least 2 hours to allow flavors to meld.

Serve with salmon steaks, pork or grilled chicken. For a variation, you can mix it with plain yogurt for a version of Indian raita.

Yield: 4 servings.