Maple-marinated Salmon with Beet Salad and Grilled Leeks | La Ferme Martinette | Recipe

Ingredients

• 2 Tbsp. (30 mL) coarsely ground black pepper
• ½ cup (125 mL) water
• ½ cup (125 mL) maple syrup
• 2 Tbsp. (30 mL) soy sauce
• 1¾ lb. (800 g) Atlantic salmon fillet, cut into portion pieces
• 2 leeks, halved lengthways and rinsed thoroughly
• Extra virgin olive oil, as required
• 4 medium cooked beets, peeled and cut into wedges
• ¼ cup (60 mL) extra virgin olive oil
• 4 tsp. (20 mL) white balsamic vinegar or white wine vinegar or pure maple wine vinegar
• ¼ cup (60 mL) chopped dill
• Salt and freshly ground peppercorns to taste