Careme

Instructions

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1. 1.

   Pat 12 ounces coho salmon dry and cut it into 2 portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper; refrigerate uncovered for 15 minutes while preparing the vegetables.

2. 2.

   Prepare the produce:

   • Quarter 12 ounces Yukon Gold potatoes into bite-size pieces.
   • Core and chop 12 ounces on-the-vine red tomatoes.
   • Stem, seed, and thinly slice 4 ounces mild Hatch chile peppers.
   • Thinly slice 4 ounces jumbo sweet onion.
   • Mince 2 garlic cloves.
   • Chop 2 tablespoons flat-leaf parsley.
   • Cut 1 organic lemon into wedges.
3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared potatoes, 1/4 cup water, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and steam for 7 minutes, then uncover and cook for 8 to 10 minutes, turning occasionally, until browned and tender. Transfer to a warm plate.

4. 4.

   Meanwhile, heat 2 teaspoons extra-virgin olive oil in a second skillet over medium heat. Cook the prepared onion and Hatch chiles for 5 minutes until softened. Add the prepared garlic and 1 teaspoon smoked paprika; stir for 30 seconds. Add the prepared tomatoes, 2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper. Simmer for 8 to 10 minutes until saucy but still textured, then stir in 2 teaspoons sherry vinegar. Keep warm over low heat.

5. 5.

   Wipe out the potato skillet and heat 2 teaspoons extra-virgin olive oil over medium-high heat. Add the salmon skin-side down and press gently for 15 seconds so the skin stays flat. Cook for 4 to 5 minutes until crisp, then turn and cook for 1 to 2 minutes. Add 1 tablespoon unsalted butter and spoon it over the fish until the thickest part reaches 125°F. Transfer the salmon to a plate and rest for 3 minutes.

6. 6.

   Spoon the tomato-Hatch pipérade onto two warm plates and set the salmon on top. Arrange the crisp potatoes alongside, then finish with the prepared parsley and lemon wedges.

Want more detail? See the temperature guide.