Prepare salad by cutting cucumbers lengthwise and removing seeds.  Thinly slice and toss into a bowl.  Grate ginger and add to the bowl along with the vinegar, sugar, and the juice from the lime. Chill in refrigerator.

Preheat oven to 350 degrees. Grease a pan with the coconut oil.

Chop almonds in a blender or food processor until crumbly.  Add the cumin and coriander to the almonds. Juice the lemon (about 1 tablespoon worth) and drizzle over the salmon. Season with the salt and pepper, and coat with the almond mixture. Place salmon on greased pan and bake for 12-15 minutes, until the fish flakes.  Cook rice according to the package directions while the fish bakes.

Serve salmon with rice, cucumber salad and watermelon.