Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw

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1/2 cup pure maple syrup 

2 tablespoons kosher salt 

10 whole black peppercorns 

10 whole green peppercorns 

10 whole pink peppercorns plus 2 tablespoons crushed

One 3-pound center cut piece of salmon 

1/2 cup maple syrup 

2 heaping tablespoons Dijon mustard 

Brussles Sprouts Slaw, for serving, recipe follows

Brussles Sprouts Slaw:

1/4 cup canola oil 

4 tablespoons apple cider vinegar 

2 tablespoons lemon juice 

2 tablespoons Dijon mustard 

2 tablespoons pure maple syrup 

1/2 teaspoon celery salt 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 pounds Brussels sprouts, trimmed 

1 small head radicchio, halved and finely shredded 

2 tablespoons finely chopped fresh chives 

1/2 cup chopped toasted walnuts