Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 12 ounces skin-on king salmon dry, remove any pin bones and cut into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate uncovered while preparing the sides.

2. 2.

   Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Arrange cut-side down and roast for 22–25 minutes, until deeply browned and tender.

3. 3.

   While the sprouts roast, peel 12 ounces yellow potatoes and cut into 1-inch pieces. Peel and lightly crush 2 garlic cloves. Put the potatoes and garlic in a saucepan, add enough cold water to cover by 1 inch and bring to a boil. Reduce to a steady simmer and cook for 15–18 minutes, until easily pierced with a fork.

4. 4.

   While the potatoes cook, core 1 small Fuji apple, about 6 ounces, and cut into 1/4-inch dice; leave the peel on. Set aside for the sauce.

5. 5.

   Drain the potatoes and garlic thoroughly, return them to the saucepan and let them steam dry over low heat for 1 minute. Mash, then stir in the following:

   • 1/3 cup whole milk
   • 1/2 tablespoon unsalted butter
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Stir over low heat for 1–2 minutes until smooth and warm, then cover and remove from the heat.

6. 6.

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Blot moisture from the salmon skin without wiping away the seasoning. Place the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce the heat to medium and cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Turn and cook for 1–2 minutes more, pulling the salmon at 125°F in the center. Transfer skin-side up to a warm plate and let rest while making the sauce.

7. 7.

   Reduce the skillet heat to medium-low. Add 1/2 tablespoon unsalted butter and the diced apple; cook, stirring, for 3 minutes. Stir in 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard and 1/3 cup water. Simmer for 3–4 minutes, scraping up the browned bits, until the apple is tender and the sauce lightly coats a spoon.

8. 8.

   Spoon the mashed potatoes onto 2 plates and arrange the roasted Brussels sprouts alongside. Set a salmon portion skin-side up on each plate. Spoon the apple–Dijon sauce around the salmon, keeping the crisp skin uncovered, and serve immediately.

Want more detail? See the temperature guide.