Ingredients
¾cupmaple syrup
¼cupsalt,plus ¼ tsp
1tbspwhole black peppercorns
1bay leaf
8salmon fillets,preferably wild
2tbspcanola oil
1tspsalt
2cupsfresh corn kernels
¾cupshallots,chopped
2tbspwhite wine vinegar
1small red bell pepper
¾cupparsley,chopped
2tbspextra virgin olive oil
1tbspfresh sage,chopped
1tspgarlic,minced
¼tspfreshly ground pepper
2lbspotatoes,new or fingerling
12garlic cloves
8fresh sage sprigs
2tbspextra virgin olive oil
¾tspsalt
¾tspfreshly ground pepper
Preparation
In a small saucepan, bring 4 cups water, maple syrup, ¼ cup of salt, peppercorns, and bay leaf to a boil for 30 seconds. Remove from heat and cool to room temperature.
Transfer the brine to a 2-gallon resealable plastic bag. Add the salmon and seal.
Refrigerate, turning the bag occasionally to recoat the salmon, for 1 to 2 hours.
Bring a small saucepan of water to a boil. Add ½ teaspoon of salt and corn, then boil for 1 minute. Drain the corn in a colander, rinsing under cold water until cool.
In a medium bowl, combine the shallots and vinegar. Let stand 5 minutes.
Drain the shallots and return to the bowl. Add the corn, red pepper, parsley, olive oil, sage, garlic, ground pepper, and remaining ½ teaspoon of salt
Refrigerate until ready to use.
Preheat the oven to 375 degrees F. In a large baking pan, combine the potatoes, garlic, sage, olive oil, salt, and pepper.
Roast for about 45 minutes until the potatoes are tender.
Remove the salmon fillets from the brine and pat them dry with paper towels. Sprinkle both sides with the remaining ¼ teaspoon of salt.
In 2 large skillets, preferably nonstick, over medium heat, add 1 tablespoon of canola oil to each and heat. Add 4 salmon fillets to each skillet, skin side up, and cook for 4 to 5 minutes per side, until opaque throughout.
Serve with relish and potatoes, and enjoy!
