Instructions: Make salmon: In a bowl combine maple syrup and honey. Line a shallow baking pan large enough to accommodate the salmon with parchment paper. Place salmon on paper and top with maple mixture, jalapenos to taste and the salt. Cover with plastic wrap and weigh down the salmon with a baking sheet topped with cans or a board. Refrigerate, covered, at least 24 hours or, ideally, 48 hours.

Make vinaigrette: In a medium bowl combine the first 3 ingredients and gradually whisk in the oil in a slow steady stream. Stir in corn and season with salt and pepper to taste.

Makes 2 1/2 cups.

Remove any excess salt from the salmon and cit it paper thin on the diagonal, starting from the tail end. Wrap salmon slices around small bundles of beans and place in center of plates with mixed salad greens. Drizzle with roasted corn vinaigrette and serve with grilled s sliced potatoes and beef chips.

Serves 8 to 10.

Roast corn: Prepare grill. Peel back corn husks of 2 large ears of corn being careful not to break husks off. Discard the silks. Fold husks back into place and tie ends together with kitchen string. In large bowl cover corn with cold water and soak for 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally for 15 minutes. Cool. When cool enough to handle, remove husks and cut kernels from cob.

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