In a bowl, mix brown sugar, sea salt, smoked paprika, black pepper, and lemon juice. Rub this mixture over the salmon fillets and let marinate for at least 2 hours or overnight in the refrigerator.

Cook the Salmon

Preheat your oven to 350°F (175°C). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily.

Pickled Eggplant

Prepare the Eggplant

Slice the eggplant into rounds and sprinkle salt over them. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Pickle the Eggplant

In a saucepan, combine white vinegar, water, sugar, and garlic cloves. Bring to a boil, then add the eggplant slices. Simmer for 10 minutes, then let cool and transfer to a jar. Refrigerate for at least 24 hours before serving.

Banana Peppers

Prepare the Banana Peppers

Slice the banana peppers and remove seeds if desired. In a bowl, mix with olive oil, vinegar, and salt. Let marinate for at least 30 minutes.

Red Pepper Jelly

Make the Jelly

Chop the red bell peppers finely. In a saucepan, combine the peppers, sugar, and apple cider vinegar. Bring to a boil and add pectin. Stir and cook according to pectin instructions, usually about 10 minutes. Transfer to sterilized jars and let cool.