Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut it into ½-inch-thick half-moons.

2. 2.

   Dice 1 medium Honeycrisp apple and chop 1 teaspoon fresh sage leaves. Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice from 1 lemon.

3. 3.

   Toss the squash with 1 tablespoon olive oil and ¾ teaspoon Morton kosher salt on a sheet pan. Spread it in one layer and roast for 24–28 minutes, turning once, until tender and browned at the edges.

4. 4.

   As the squash begins roasting, pat dry 1 pound coho salmon, cut into 2 portions, and season both sides with 1¼ teaspoons Morton kosher salt. Let stand for 15 minutes.

5. 5.

   When the salmon has stood for 15 minutes, heat 1 teaspoon olive oil in a skillet over medium-high heat. Sear the portions for 3–4 minutes on the presentation side, then turn and cook for 2–4 minutes more, until the thickest part reaches 125°F. Transfer to plates to rest while you make the sauce.

6. 6.

   Reduce the skillet heat to medium. Add 2 tablespoons unsalted butter and swirl for about 2 minutes, until golden and nutty. Add the diced apple and chopped sage; cook for 3 minutes, stirring, until the apple softens slightly. Remove from the heat and stir in the lemon zest and juice.

7. 7.

   Divide the roasted squash between the plates beside the salmon and spoon the warm apple-sage brown butter over the fish.

Want more detail? See the temperature guide.