Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 small delicata squash lengthwise, scoop out the seeds, and cut it into ½-inch half-moons. Toss with 1 tablespoon olive oil, 1¼ teaspoons Diamond Crystal kosher salt, and ½ teaspoon thyme leaves; spread on a baking sheet.

2. 2.

   Pat 12 ounces coho salmon dry and cut into two portions. Season both sides with 1½ teaspoons Diamond Crystal kosher salt. Let stand while the squash roasts.

3. 3.

   Core 1 Bartlett pear; finely dice half and thinly slice half. Zest and juice 1 lemon, keeping the 1 teaspoon zest and approximately 2 tablespoons juice separate.

4. 4.

   Roast the squash for 22–26 minutes, turning once, until tender and browned at the edges. After it has roasted for about 15 minutes, start the salmon.

5. 5.

   Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the salmon skin-side down, if it has skin, and cook for about 5 minutes. Flip and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to plates and rest for 3 minutes.

6. 6.

   Lower the skillet heat to medium. Add 1 tablespoon unsalted butter, the diced pear, and ½ teaspoon thyme leaves. Cook for 2 minutes, then stir in the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon water. Simmer briefly until glossy.

7. 7.

   Toss 2 ounces arugula and the sliced pear with 2 teaspoons olive oil and 1 tablespoon lemon juice.

8. 8.

   Plate the salmon beside the roasted delicata and pear-arugula salad. Spoon the warm pear-lemon butter over the salmon.

Want more detail? See the temperature guide.