Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper. Cut 12 ounces red potatoes into 3/4-inch pieces. Trim 1 pound zucchini, halve it lengthwise, and cut it into thick half-moons. Mince 2 ounces shallots. Zest 1 lemon to yield 1 teaspoon zest, then juice it to yield 2 tablespoons juice.

2. 2.

   Pat 1 pound coho salmon dry and check for pin bones. Season it evenly with 5 grams fine sea salt and 1/4 teaspoon black pepper, then refrigerate uncovered while the potatoes begin roasting.

3. 3.

   Toss the potatoes with 1 tablespoon extra-virgin olive oil, 4 grams fine sea salt, and 1/4 teaspoon black pepper. Arrange them cut-side down on one side of the prepared pan and roast for 18 minutes.

4. 4.

   Toss the zucchini with 1/2 tablespoon extra-virgin olive oil, 4 grams fine sea salt, and 1/4 teaspoon black pepper. Turn the potatoes, add the zucchini to the pan, and make room in the center for the salmon.

5. 5.

   Brush the salmon with 1/2 tablespoon extra-virgin olive oil and sprinkle it with the prepared lemon zest and 1 tablespoon chopped dill. Place it skin-side down in the center of the pan. Roast everything for 9–12 minutes, until the salmon is just opaque and reaches a pull temperature of 125°F and the vegetables are tender and browned. Rest the salmon for 3 minutes.

6. 6.

   While the salmon roasts, combine the following in a small saucepan:

   • 1/4 cup dry white wine
   • 2 ounces minced shallots
   • 2 tablespoons prepared lemon juice
   • 1 teaspoon Dijon mustard

   Simmer over medium heat for 3–4 minutes, until reduced to about 2 tablespoons.

7. 7.

   Reduce the heat to low. Whisk 4 tablespoons cold cubed unsalted butter into the reduction one piece at a time, allowing each piece to emulsify before adding the next. Remove the lemon-dill beurre blanc from the heat and stir in 1 tablespoon chopped dill; keep warm without boiling.

8. 8.

   Divide the roasted potatoes and zucchini between two warm plates. Plate the rested coho salmon alongside them and spoon the lemon-dill beurre blanc over and around the fish.

Want more detail? See the temperature guide.