Name: Maple-Brined Salmon with Corn Relish and Sage Potatoes Recipe
Prep time: 30 min
Cook time: 50 min
Yield: 8
Ingredients: Salmon:; ¾ cup maple syrup; ¼ cup salt; 1 tbsp whole black peppercorns; 1 bay leaf; 8 salmon fillets; 2 tbsp canola oil; Relish:; 1 tsp salt; 2 cups fresh corn kernels; ¾ cup shallots; 2 tbsp white wine vinegar; 1 small red bell pepper; ¾ cup parsley; 2 tbsp extra virgin olive oil; 1 tbsp fresh sage; 1 tsp garlic; ¼ tsp freshly ground pepper; Potatoes:; 2 lbs potatoes; 12 clove garlic; 8 fresh sage sprigs; 2 tbsp extra virgin olive oil; ¾ tsp salt; ¾ tsp freshly ground pepper

maple-brined-salmon-with-corn-relish-and-sage-potatoes-recipe

How To Make Maple-Brined Salmon with Corn Relish and Sage Potatoes

Enjoy a medley of sweet, savory, and tangy flavors with this maple-brined salmon, served alongside crunchy corn relish and roasted sage potatoes!

Preparation: 30 minutes

Cooking: 50 minutes

Brine Time: 1 hour

Total: 2 hours 20 minutes

Serves:

Ingredients

For Salmon:

¾cupmaple syrup
¼cupsalt,plus ¼ tsp
1tbspwhole black peppercorns
1bay leaf
8salmon fillets,preferably wild
2tbspcanola oil

For Relish:

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

For Potatoes:

2lbspotatoes,new or fingerling
12garlic cloves
8fresh sage sprigs
2tbspextra virgin olive oil
¾tspsalt
¾tspfreshly ground pepper

Instructions

Salmon:

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.

Relish

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.

Potatoes

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!