Baked Salmon With King Crab And Black Truffle Mashed Potatoes

Mix the kosher salt and sugar together. Reserve 4 sprigs of dill to use as garnish. Pick the remaining dill off the stems and chop it. Spread the dill over the flesh side of the salmon fillets. Sprinkle the salt and sugar mixture evenly on top. Cover the top side only of the seasoned salmon with plastic wrap. Place the salmon on a slotted or perforated sheet with another sheet (like the broiler pan) underneath to catch draining water, and refrigerate it for 6 to 8 hours (no more, or it will get too salty). When you're ready to make dinner, brush the seasoning off the salmon, then rinse the fillets quickly and pat them dry. Slice the fillets diagonally into 4 pieces. In a hot non-stick skillet on medium heat, sear them for about 4 minutes per side, making sure to do the skin side first.
Just before searing the salmon, boil the potatoes in a pot of lightly salted water until they're fork tender, about 10 to 12 minutes. Drain them, peel them, and pass them through a food mill or ricer. Return the mashed potatoes to the pot over very low heat. Add the butter, milk, and Parmesan cheese, beating vigorously with a wooden spoon. Shave the truffle. Reserve a few shavings to use as garnish, and chop the remainder. Stir the chopped truffle and the crab meat into the potatoes, beating until smooth. Adjust the seasoning with salt and pepper.
Mound the mashed potatoes in the middle of each of 2 plates. Lay the salmon pieces on top. Garnish with the reserved dill sprigs and truffle shavings.