Maple Rubbed Salmon* Recipe

Prepare the rub

In a small bowl whisk together maple syrup, brown sugar, Dijon mustard, smoked paprika, minced garlic, sea salt, and black pepper until smooth and slightly loose in consistency.

Pat salmon fillets dry with paper towels. Place skin-side down on a tray. Brush the maple rub evenly over the flesh of each fillet, reserving about 1 tablespoon of the mixture for glazing after sear. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, place salmon skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Sear 3–4 minutes until the skin is crisp and the sides are starting to turn opaque.

Turn the fillets flesh-side down and cook 30–45 seconds to set the glaze. Brush the reserved tablespoon of maple mixture on top. Transfer skillet to a preheated oven at 400°F (200°C) and roast 6–8 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer for desired doneness. Remove and let rest 3 minutes before serving. Serve with lemon wedges if using.

In a small bowl or jar combine red wine vinegar, water, granulated sugar, and kosher salt. Stir until sugar and salt dissolve.

Add halved cherry tomatoes, thyme sprigs, and crushed peppercorns. Toss gently to coat. Let sit at room temperature for at least 20 minutes to develop flavor. For best results, chill for 1–2 hours or up to 6 hours. Drain slightly before plating, reserving a tablespoon of pickling liquid to sprinkle if desired.

Bring a medium pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately plunge into an ice bath to stop cooking and preserve color. Drain and pat dry.

In a large skillet over medium heat, warm 2 tbs olive oil. Add sliced garlic and sauté 30–45 seconds until fragrant but not browned. Add blanched broccolini and sauté 2–3 minutes to reheat and coat in oil.

Add sliced piquillo peppers, salt, a pinch of red pepper flakes (if using), and a grind of black pepper. Toss 30–60 seconds until heated through. Taste and adjust seasoning. Keep warm until ready to plate.

In a small bowl whisk together lemon juice and honey (if using) until combined. Slowly whisk in extra virgin olive oil to emulsify. Stir in chopped green olives, capers, minced shallot, chopped parsley, salt, and black pepper. Taste and adjust acidity or salt. If too sharp, whisk in an extra 1/2 tsp honey or a pinch of sugar.

Reserve about 1–2 teaspoons of dressing to lightly glaze the salmon after resting, and use the remainder to dress broccolini and to spoon around the plated fish with pickled tomatoes.