Salmon Salad

Preheat the oven to 375°F (190°C).
Dry brine the salmon by combining the salt and sugar in a small bowl; coat the salmon and let rest, uncovered, for 10 minutes. Then, submerge the salmon in a bowl of cold water to remove excess brine.
To make the pickled onions, combine the vinegar, water, sugar, All-Purpose Dill Mix, and salt in a small microwave-safe bowl. Microwave, uncovered, for 2 minutes or until the sugar dissolves. Add the onion and refrigerate until chilled.
Pat the salmon dry with a paper towel and sprinkle with All-Purpose Dill Mix. Brush oil on a sheet pan, add the salmon, and bake until the centers are opaque and the fish begins to flake easily with a fork, about 12–15 minutes.
Meanwhile, combine the dressing ingredients, cover, and refrigerate for 10 minutes.
For the salad, chop the romaine and cut the tomatoes and cucumber into half-moons. Place in a bowl and toss. Divide the salad mixture onto four plates and add the salmon fillets. Drizzle with dressing and top with the pickled onions.

Ingredient :

Salmon:
2 tbsp (30 mL) salt
1 tsp (5 mL) sugar
4 salmon fillets (6 oz./175 g each), 1" (2.5-cm) thick
2 tsp (10 mL) All-Purpose Dill Mix
Oil for brushing
Buttermilk-Ranch Dressing:
½ cup (125 mL) low-fat buttermilk
3 tbsp (45 mL) mayonnaise
1 tsp (5 mL) All-Purpose Dill Mix
¼ tsp (1 mL) salt
Quick Pickled Onions:
½ cup (125 mL) white wine vinegar
½ cup (125 mL) water
¼ cup (60 mL) sugar
½ tsp (2 mL) All-Purpose Dill Mix
½ tsp (2 mL) salt
½ red onion, thinly sliced
Salad:
2 hearts of romaine, washed and dried (8 oz./250 g each)
2 plum tomatoes
1 seedless cucumber