Coho Salmon with Sweet Potato Salad and Cinnamon Sauce

Ingredients

• Fresh watercress or arugula leaves
• To serve::
• Freshly ground black pepper
• Kosher salt
• 2 tablespoons red wine
• Juice of 1 medium orange (about ¼ cup)
• 1 teaspoon ground cinnamon
• + 17 more ingredients
• • 2 teaspoons finely chopped fresh oregano leaves
  • ¼ cup finely chopped shallot (from about 1 medium)
  • 3 tablespoons olive oil
  • For the sauce::
  • Freshly ground black pepper
  • ½ teaspoon finely grated orange zest
  • 2 tablespoons mayonnaise
  • Kosher salt
  • 1 cup small-dice yellow onion
  • 2 large sweet potatoes
  • For the salad::
  • 1 tablespoon olive oil
  • 4 (5-ounce) fresh, skinless coho (silver) salmon fillets
  • 1 tablespoon granulated sugar
  • 1 ½ tablespoons kosher salt
  • 2 cups cold water
  • For the salmon::

For the salmon: In a dish just large enough to hold the fillets in a single layer, mix together the brine: Combine the cold water, salt, and sugar and stir to dissolve. Add the salmon fillets, making sure they are submerged in the brine. Refrigerate for 15 to 20 minutes. Meanwhile, heat the...

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