Our chefs start by brining the fish and infusing smoke flavors into the meat. Then our chefs cook the meat on a plank of cedar which has been soaked in water to impart both flavor and moisture.
Preheat oven 400 degrees F. In a shallow baking pan combine water, brown sugar, salt, pink peppercorn and fennel seed. Add king salmon and cover pan with saran wrap. Refrigerate one hour. Combine mashed potatoes with shallots. Keep warm.
In a small sauce pan over medium heat add pancetta and saute until crisp. Add shallot and cook one minute. Deglaze pan with apple cider vinegar. Add mustard and brown sugar and cook one minute. Remove from heat and let cool. Add lemon juice. Slowly add olive oil and stir to combine. Add salt and pepper to taste. Pour in jar with a lid and reserve until ready to use. In a medium bowl combine baby spinach and radicchio and toss with a few tablespoons Warm Pancetta Vinaigrette. Place soaked cedar plank on baking sheet. Place brined salmon pieces skin side down on cedar plank. Place in oven and roast 10 minutes or until internal temperature is 145 degrees F. To serve place salmon on center of plate and top with a generous scoop of spinach and radicchio salad. Serve with roasted shallot mashed potatoes. Drizzle balsamic vinegar around the outside edge of plate.