Ginger Salmon with Citrus, Coriander, and Maple Glaze, Roasted Fingerling Potatoes, and Sautéed Fiddleheads Recipe | James Beard Foundation

Ingredients

• Glaze:
• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1 cup Acadian Maple Syrup
• Fingerling Potatoes
• 1 pound fingerling potatoes, washed and patted dry
• 2 tablespoons olive oil
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme
• 1/2 teaspoon salt
• Fiddleheads:
• 1 pound fiddleheads, washed and trimmed
• 1 tablespoon salt
• 2 teaspoons grape-seed oil
• 1 teaspoon minced garlic
• 1/2 teaspoon black peppercorns
• Salmon
• 4 tablespoons olive oil
• 1 teaspoon minced ginger root
• 1 pound salmon fillets
• 1/2 teaspoon crushed black peppercorns