Pour brandy in a pan and flambé for 5 seconds. Add syrup and heat. Whisk in cornstarch and water mixture and simmer for 5 minutes, stirring occasionally. Allow to cool to room temperature.
Preheat oven to 375 degrees F. Toss the chopped onions with olive oil and bake for 15 minutes until soft. Puree onions in a blender or food processor.
Cover potatoes with water in a medium saucepan and boil until tender. Put drained, warm potatoes in a mixing bowl and add onions, milk and butter and mash, allowing the potatoes to remain slightly lumpy. Season to taste.
Steam green beans until tender, drain and set aside. In a skillet, sauté the Canadian bacon and onion in tablespoon olive oil. Once the onions have softened, fold in green beans, butter, herbs and salt.
Preheat oven to 350 degrees F. Place the salmon in a heated pan with olive oil, searing both sides. Place the salmon on a baking sheet and drizzle 1 tablespoon of the maple glaze on each salmon fillet. Bake 12-15 minutes or until the desired doneness is achieved.
To serve, top potatoes with salmon and drizzle with the remaining maple glaze. Top with diced red peppers if desired. Serve with the green beans off to the side.