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1
Create the brine. Mix the water, salt, and sugar in a large container until they dissolve. Add the individually cut pieces of salmon and brine for 5 hours.
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2
Pull salmon from the brine. Tap dry with paper towels. Sear on medium to high heat on non-stick pan with 1 tsp of olive oil. If salmon has skin on, start with skin side down first. We like our salmon rare so we sear for about 4 minutes on skin side and 1-2 minutes on other side. Sear for additional time to achieve desired doneness.
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3
Place salmon on top of hash (recipe below), sprinkle about 1/2 tsp of sumac over the salmon, and place poached egg on top. You can also serve with a dolloup of labneh on top as well. Dig in!
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4
Bring medium pot of water to a boil. Add about 1 tbsp of salt and a glug of white vinegar to the water. This last step isn't required but I read somewhere that it helps the potatoes keep their shape and it seems to help!
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5
Boil the potatoes until soft, about 10 minutes. Drain.
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6
While potatoes are boiling, add one tablespoon of canola oil on to a large non-stick pan. Sautee white parts of spring onion on medium heat until they start to caramelize. Remove and set aside.
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7
Add garlic scapes and garlic cloves to the same pan and sautee on medium heat until soft and edges are starting to brown. Remove and add to the spring onions aside.
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8
Turn head up to medium-high, add the remaining canola oil and when just starting to smoke add potatoes to the pan. Careful! They might splatter. Season with salt and pepper. Fry the potatoes until the sides are crispy and golden. Do not overcrowd the pan, you may need to cook in batches depending on size of the pan. Once potatoes are golden drain on paper towel covered plate.
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9
Return potatoes, garlic scape, garlic, and caramelized spring onions to the pan. Mix all together. Adjust seasoning with salt and pepper as needed. Remove from the heat and add 2 tbsp of the sliced green stems from your spring onions.
