1 cup seasoned rice vinegar
1/4 cup sugar
1 English cucumber, thinly sliced (ours was Dutch!)
1/2 small red onion, sliced (or white)
1 fennel bulb, thinly sliced (Peter used a mix of lamb’s lettuce & rucula instead)
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless salmon fillet
1 1/2 tablespoons pure maple syrup (honey is perfect too!)
2 teaspoons grainy mustard
1 garlic clove, minced
1/4 teaspoon ground cumin
1. Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.
2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel (or lettuce!) and olive oil, tossing to combine. Season with salt and pepper.
3. Preheat the oven. Line a shallow baking pan with foil. Arrange the salmon in a single layer on the pan. Combine the maple syrup (or honey) and remaining ingredients; spread onto salmon. Bake salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.
Peter didn’t use any oil, except in the salad. Salmon is a fatty fish so you really don’t need any oil. Next time I would even try with a white fish!