1 jalapeno, seeded, veins removed and thinly sliced into rings, optional
¾ cup apple cider vinegar
¼ cup water
1 tsp salt
1 ½ Tbsp honey or sugar
Directions
Heat a lightly oiled cast iron skillet over medium high heat.
Pat salmon dry and season with salt and pepper.
Add 1 tablespoon Lemon Garlic Herb Flavored Butter to the pan and let it melt. Add filet, skin side down, reduce heat to medium and cook for about 5 minutes until salmon is has turned from pink to opaque and lighter pink almost all the way thorough.
Flip, top with another tablespoon of butter and cook for another 1-2 minutes until salmon is opaque throughout.
Remove from pan and discard salmon skin, if desired.
Toast brioche bun under broiler or toaster oven.
Spread bottom half of bun with remaining butter and layer with avocado followed by salmon, bacon, cucumber, tomatoes, pickled red onions* and arugula and top with well-buttered bun.
*Quick Pickled Red Onions
Place sliced onions and jalapenos (if using) in a 1-pint lidded jar.
Combine vinegar, water, salt and sweetener in a small saucepan and bring to a boil.
Pour vinegar mixture over onions and press onions into liquid.
Cool to room temperature, cover and use or refrigerate.
