Maple-Glazed Salmon with Pickled Cucumber

Ingredients

• 1 cup seasoned rice vinegar
• 1/4 cup sugar
• 1 English cucumber, thinly sliced
• 1/2 small red onion, sliced
• 1 fennel bulb, thinly sliced
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil cooking spray
• 1 pound skinless salmon fillet
• 1 1/2 tablespoons pure maple syrup
• 2 teaspoons grainy mustard
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin

Preparation

1. 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. 2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.
3. 3. Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.