Maple Cured Salmon

• 2 cups maple syrup
• 2 tablespoons sea salt
• 4 (6 ounce) salmon fillets
• 8 ounces Chardonnay wine
• 1/2 cup whole grain mustard
• 8 ounces cream
• 1 cup chopped chives

1. Whisk syrup and salt in small bowl until well combined.
2. Place salmon in a container just big enough to hold them in a single layer.
3. Pour syrup mixture over top, cover tightly and refrigerate overnight.
4. Remove salmon from the brine and place on a roasting rack.
5. Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
6. To judge doneness, squeeze the fish or prod with a thin-bladed knife.
7. The flesh should just begin to flake and will be moist and juicy inside.
8. Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
9. Reserve& keep hot while the salmon cooks.
10. Just before serving, add the chives and swirl to combine.

maple syrup, salt, salmon fillets, chardonnay wine, whole grain mustard, cream, chives

Taken from www.food.com/recipe/maple-cured-salmon-62024 (may not work)