Ingredients
3/4 c. maple syrup
1/4 c. plus 1/4 teaspoon salt
1 tbsp. whole black peppercorns
1 bay leaf
8 salmon fillets (preferably wild)
2 tbsp. canola oil
1 tsp. salt
2 c. fresh corn kernels
3/4 c. chopped shallots
2 tbsp. white wine vinegar
1 small red bell pepper
3/4 c. chopped parsley
2 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh sage
1 tsp. minced garlic
1/4 tsp. Freshly ground pepper
2 lb. new or fingerling potatoes
12 clove garlic
8 fresh sage sprigs
2 tbsp. extra-virgin olive oil
3/4 tsp. salt
3/4 tsp. Freshly ground pepper
Preparation
Step 1To brine salmon: In a small saucepan, bring 4 cups water, maple syrup, 1/4 cup 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.Step 2To make relish: Bring a small saucepan of water to a boil. Add 1/2 teaspoon salt and corn; boil 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 1/2 teaspoon salt. Refrigerate until ready to use.Step 3To make the potatoes: Preheat the oven to 375 degrees. In a large baking pan, combine the potatoes, garlic, sage, olive oil, salt, and pepper. Roast until the potatoes are tender, about 45 minutes.Step 4Remove the salmon fillets from the brine and pat them dry with paper towels. Sprinkle both sides with the remaining 1/4 teaspoon salt. In 2 large skillets (preferably nonstick) over medium heat, add 1 tablespoon canola oil to each and heat. Add 4 salmon fillets to each skillet, skin side up, and cook until opaque throughout (4 to 5 minutes per side). Serve with relish and potatoes.
