Combine the maple syrup, mustard, grapefruit juice and soy sauce in a shallow, flat dish. Place salmon in brine but do not submerge completely. The liquid shold only reach half way up the salmon filet. Marinate for 2 hours.
Remove salmon from brine, pat dry and sear in a non-stick pan for approximately 1 minute. Turn over for 30 seconds. Rest, Sear salmon rare or until desired doneness.
Garnish with a salad of frisee, orange segments, clipped chives, fresh dill and parley springs.
