Mary Sue Milliken served up tasty Wild Alaska Black Cod Veracruzana on Sunday Brunch.

The ingredients are: 2 small Persian cucumbers, washed, ends trimmed, peeled leaving stripes of skin, 8 oz sockeye salmon fillet, or regular salmon if you cannot get hold of this, 2 bunches cilantro, roughly chopped, 1/4 cup freshly squeezed lime juice, ¼ cup extra virgin olive oil, 1 Tbsp cumin seed, lightly toasted in dry pan, 1 clove garlic, peeled, Sea salt and Freshly ground black pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.