Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line two rimmed baking sheets with parchment. Trim 12 oz Brussels sprouts and halve them, quartering any especially large ones. Peel 1 lb Yukon Gold potatoes and cut into 1-inch pieces. Strip enough fresh thyme to measure 2 teaspoons leaves.

2. 2.

   Pat 1 lb coho salmon dry and remove any pin bones. Cut into two portions, season with 1 teaspoon fine sea salt, and refrigerate while preparing the sides.

3. 3.

   Toss the prepared Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down on one baking sheet. Roast for 25–30 minutes, until browned and tender.

4. 4.

   Meanwhile, place the prepared potatoes in a saucepan and add cold water to cover by 1 inch. Bring to a boil, then simmer for 15–18 minutes, until easily pierced with a fork. Drain thoroughly and return to the warm saucepan.

5. 5.

   Mash the drained potatoes with the following:

   • 1 tablespoon unsalted butter
   • 1/4 cup whole milk
   • 1 teaspoon prepared thyme leaves
   • 3/4 teaspoon fine sea salt

   Stir over low heat for 1–2 minutes until creamy, then cover and keep warm off the heat.

6. 6.

   Once the sprouts have roasted for about 15 minutes, place the seasoned salmon skin-side down on the second baking sheet. Brush with 1 teaspoon olive oil and season with 1/4 teaspoon black pepper. Roast for 10–12 minutes, until the thickest part reaches 125°F. Rest for 3 minutes.

7. 7.

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

   • 1/2 cup nonalcoholic apple cider
   • 2 teaspoons pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1 teaspoon apple cider vinegar
   • 1 teaspoon prepared thyme leaves

   Bring to a simmer and cook for 6–8 minutes, stirring occasionally, until reduced to about 3 tablespoons. Remove from the heat and whisk in 1 tablespoon cold unsalted butter until glossy; do not boil after adding the butter.

8. 8.

   Spoon the mashed potatoes onto two warm plates and arrange the roasted Brussels sprouts alongside. Set a rested salmon portion on each plate and spoon the maple-cider butter sauce over the fish. Serve immediately.

Want more detail? See the temperature guide.