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.
Edited: August 4th, 2009