Methods/steps

Season the salmon with salt and pepper and wrap in the corn husk. Either grill, or bake at 350°F for 10 to 15 minutes until just cooked through.

In a large pot — to prevent the sauce from boiling over — combine the water and brown sugar. Bring to a boil then add the white-wine vinegar, salt and maple syrup. Return to a boil. Add the whipping cream, return to a boil once more and boil for 3 to 5 minutes until the sauce thickens slightly.

Remove from the heat and add the cider vinegar.

Serve the sauce with the salmon.