Wasabi Cream (optional)
- In a glass dish slightly larger than the salmon fillet, combine the maple syrup and mustard. Set aside.
- Rub the salmon with the salt on both sides and place in the dish with the maple syrup mixture. Coat well. Cover with plastic wrap and refrigerate for about 24 hours, turning the salmon after 12 hours.
- When ready to serve, whip the cream and wasabi in a bowl until soft peaks form.
- Drain the salmon and discard the brine. Pat the salmon dry with paper towels. Slice thinly and serve with the wasabi cream.