Caramelized Salmon and Pickled Cucumbers

Go together like peas and carrots believe it or not.  I decided that I wanted to try a new way to do salmon...I am always sticking it in the oven with some coconut oil or olive oil on top along with some seasoning.  I found a recipe on Pinterest that gave me the starting point for my caramelized salmon recipe that I gave a little extra pizzaz and the cucumber part...well it just came to me...and seems a little strange...but is delicioso!!

CARAMELIZED SALMON

1/2 cup of sugar 

2 1/2 tablespoons of salt ( I like to use Himalayan pink salt )

fresh cracked pepper

1 tbs paprika

1 LB of salmon

olive oil

Hawaiian black salt (to sprinkle on top at the end)

Preheat broiler to low.  Mix together the sugar, salt, pepper, and paprika (set aside 2 tablespoons for the cucumbers).  Heat oil in skillet at medium heat.  Generously coat top of salmon with sugar mixture.  Place salmon in skillet skin side down.  Cook for 5-7 minutes depending on thickness. Flip salmon and cook for two minutes.  If the sugar burns at all...scrape the burnt parts off.  Flip salmon back to skin side down, add a bit more of the rub, and put in the broiler set at low for 2-4 minutes depending on thickness of the salmon.  Remove from oven.

PICKLED CUCUMBERS

1 cucumber

1 cup red wine vinegar

1-2 tablespoons of sugar mixture from above

1 tablespoon of fresh or dried dill

Chop cucumbers.  Mix vinegar, sugar mixture, and dill.  Put cumbers in the vinegar mixture and let sit in the fridge for a bit.  If its 10 minutes that's great...if its 30 that's great too:)

FINISHING THE DISH

1 avocado 

some pinches of Hawaiian black salt (if you don't have any...don't worry just use some plain ol sea salt)

Cut avocado into big chunks, place salmon and pickled cucumbers on top, and sprinkle with the black salt.  ENJOY!

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