2 salmon filets (8oz), skin on
extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 hothouse English cucumber, sliced
1 cup Medjool date, splite lengthwise, stone removed
1 hot red chile, finely sliced
∏ cup fresh mint
∏ cup rice wine vinegar
π cup sugar
1 tablespoon honey
1 cup unsweetened Greek yogurt
1 teaspoon lemon juice
Make the pickle first so it can marinate while you cook the salmon. In a mixing bowl, combine the vinegar and sugar and stir until dissolved. Toss cucumber, dates and chile in and stir to coat everything evenly. Set aside in the refrigerator to marinate.
Combine the honey, lemon and yogurt and whisk to combine. Drizzle with olive oil.
Now prepare the salmon. Check filets for bones and use tweezers to remove any bones that may still be there. Season both sides of the filet with salt and pepper. Heat a 2 count of olive oil in a large saute pan over high heat then add the filets skin side down. Cook for 4 minutes without moving so the skin gets real crispy. Turn and cook on the flesh side for 30 seconds before removing and setting aside on a plate.
Serve salmon with pickled cucumbers and dates, and a smear of honeyed yogurt.