Agave Lime Salmon

• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons extra-virgin olive oil
• Juice and zest of 1 lime
• 1 teaspoon kosher salt, divided
• Fresh black pepper
• 2 salmon fillets, 4 to 6 ounces each
• 1/4 cup raw agave nectar
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon chipotle powder
• 2 small yellow squash or zucchini
• 1 clove garlic, minced
• 1 teaspoon vegetable oil

In a bowl, make a salsa by combining cucumbers, tomatoes, cilantro, olive oil, 1 tablespoon lime juice, lime zest, 1/2 teaspoon salt and a pinch of black pepper. Set aside.

Remove any remaining pin bones from the salmon, and season each fillet with a pinch of salt and pepper. In a bowl, whisk together agave, Worcestershire sauce, 1 teaspoon lime juice and chipotle powder. Pour the mixture over the salmon, then cover and chill at least 20 minutes.

Preheat broiler to high and adjust rack 6 inches from the heating element.

Slice squash on the bias into 1/2-inch slices. Toss with garlic, vegetable oil, 1/2 teaspoon salt and a pinch of black pepper. Remove the salmon from the marinade.

Heat an enameled cast iron skillet over medium-high heat. Once hot, add the squash in one even layer and sear for 2 minutes. Carefully flip the squash, then top with the salmon, skin side down.

Place in the oven and broil 5-6 minutes, then check for doneness. A thermometer inserted into the thickest part of the fillet should read 130 F.

Serve salmon and squash garnished with the cucumber-tomato salsa.