Careme

Instructions

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1. 1.

   Heat the oven to 425°F.

2. 2.

   Pat 1 lb coho salmon dry, cut it into 2 portions, and season all over with 2 teaspoons Diamond Crystal kosher salt. Set aside while you prepare the vegetables.

3. 3.

   Halve 12 oz Brussels sprouts, quartering any large ones. Halve 12 oz fingerling potatoes lengthwise, cutting larger ones into pieces about ¾ inch thick.

4. 4.

   Core and finely dice 1 medium Gala apple. Peel and finely chop 1 small shallot (about 2 oz).

5. 5.

   Toss the prepared Brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread them on a large baking sheet in a single layer, with the Brussels sprouts cut-side down. Roast for 25–30 minutes, turning the potatoes once, until the potatoes are tender and the sprouts are deeply browned.

6. 6.

   When the vegetables have about 12 minutes left, heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned salmon skin-side down if skin-on, or presentation-side down if skinless. Cook 4–5 minutes, flip, and cook 2–3 minutes more, pulling the salmon at 125°F. Transfer to plates to rest for 4 minutes.

7. 7.

   Reduce the skillet heat to medium. Add the prepared apple and shallot to the pan drippings and cook for 2 minutes, stirring. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 cup water; simmer for 1 minute. Turn off the heat and swirl in 1 tablespoon unsalted butter until the sauce is glossy.

8. 8.

   Divide the roasted vegetables between the plates with the salmon. Spoon the apple-shallot sauce over and around the fish, leaving any crisp skin exposed.

Want more detail? See the temperature guide.