Salmon Salad On Charred Flatbread

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

subheading: Salmon Cure:

2 tablespoons kosher salt

Juice from 2 limes

2 tablespoons sugar

½ cup rice wine vinegar

1 tablespoon soy sauce

1 teaspoon fish sauce

1 jalapeño, thinly sliced

2 to 4 ounces salmon fillet

Handful dill stems

subheading: Miso Glaze:

1 tablespoon miso

1 teaspoon Dijon mustard

2 tablespoons olive oil

1 teaspoon honey

Juice of 1 lime

subheading: Spice and Herb Coating:

2 tablespoons chopped fresh herbs, such as dill, parsley or mint

1 teaspoon ground cumin

1 tablespoon berbere spice

subheading: Salad with Miso Vinaigrette:

2 tomatoes, cut into 6 wedges each

½ cucumber, peeled, chopped

1 avocado, roughly chopped

1 teaspoon kosher salt

Juice from 1 lime

1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives

Chive blossoms, for the salad and for topping

2 pieces pita bread

1 lemon, cut in wedges

Directions at foodnetwork.com

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