Did you know that brining salmon prior to roasting keeps the white albumin from coming to the surface as it cooks? It’s true! Not only does it make for a nicer looking presentation, but it also results in a more tender fish!
Serves 4
Ingredients
4 (5 to 7oz.) salmon fillets
Kosher salt
2 large sweet potatoes, peeled and cut into 1-inch cubes
12 oz. green beans, trimmed
Extra virgin olive oil
Freshly cracked black pepper
Granulated garlic
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp maple syrup
1/4 tsp paprika
Non-stick spray
Directions
One hour before you're ready to cook, brine the salmon. In a glass measuring cup, dissolve 2 Tbsp of kosher salt in 1 1/2 cups of hot water. Add ice until the liquid reaches the 2-cup line. Once the ice has melted, pour the salt water into a large bowl and fully submerge the salmon in the liquid. Cover and refrigerate.
Preheat the oven to 425°F. Meanwhile, prepare the sweet potatoes and the green beans.
Place the sweet potatoes on half of a large baking sheet and the green beans on the other half. Drizzle generously with olive oil, and season with salt and pepper. Season the green beans with some of the granulated garlic, if desired. Toss the vegetables with your hands, until they are evenly coated with the oil, then arrange them in a single layer on the baking sheet. Bake in the preheated oven for 15 minutes, then give them a flip, and bake for another 8 to 10 minutes. Remove from the oven and set aside.
During the last few minutes that the vegetables are in the oven, mix together the mustard, syrup, paprika, a 1/4 tsp of granulated garlic, and some black pepper in a small bowl. Remove the salmon from the salt bath and pat dry. Line another baking sheet with foil and spray with non-stick spray. Place the salmon on the sheet and brush a generous coating of the maple-dijon mixture on top of each fillet. After the vegetables have come out of the oven, bake the salmon for 5 minutes at 425°F, then switch the broiler on and continue cooking for another 10 minutes. The salmon is ready when it flakes easily with a fork and the maple-dijon has started to caramelize.
Serve immediately with the sweet potatoes and green beans.
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