Coho Salmon with Sweet Potato Salad and Cinnamon Sauce Recipe

For the salmon:

In a dish just large enough to hold the fillets in a single layer, mix together the brine: Combine the cold water, salt, and sugar and stir to dissolve. Add the salmon fillets, making sure they are submerged in the brine. Refrigerate for 15 to 20 minutes.

Meanwhile, heat the oven to 275°F and arrange a rack in the middle.

Remove the fish from the brine and pat dry with paper towels. Brush all over with the olive oil and place in a single layer in a baking dish.

Bake until just cooked through, about 20 to 25 minutes.

For the salad:

Meanwhile, cut the sweet potatoes (do not peel them) into 3/4-inch dice. Place them in a medium saucepan and cover with cold water. Add the onion, season with a few generous pinches of salt, and stir to combine. Bring to a boil over high heat and gently boil until the sweet potatoes can be easily pierced with the tip of a knife, about 10 minutes total. Drain the sweet potatoes and onions in a colander and let cool slightly.

Transfer the sweet potatoes and onions to a medium bowl, add the mayonnaise and orange zest, season with salt and pepper, and gently toss to coat, being careful not to break up the sweet potatoes. Taste and season with additional salt and pepper as needed.

For the sauce:

Heat the olive oil in a small frying pan over medium heat until shimmering. Add the shallots and cook until just softened, about 2 to 3 minutes. Add the oregano and cinnamon, stir to combine, and cook until fragrant, about 1 minute.

Add the orange juice and red wine and cook until the alcohol smell has cooked off and the sauce has been reduced by about half. Taste and season with salt and pepper as needed.

To serve:

Divide the warm sweet potato salad among 4 serving plates and place a salmon fillet on top. Spoon the sauce over the salmon and garnish with a few sprigs of watercress or arugula.

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