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 slice into 1/2-inch half-moons; leave the skin on. You should have about 12 ounces of prepared squash. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into a single layer.

2. 2.

   Remove 4 ounces red seedless grapes from their stems, rinse, and dry thoroughly. Thinly slice enough sage leaves to measure 1 tablespoon. Zest 1 small lemon to obtain 1/2 teaspoon zest, squeeze out 1 tablespoon juice, and cut any usable remaining lemon into wedges. Keep these prepared ingredients separate.

3. 3.

   Pat 12 ounces king salmon dry, especially the skin, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while the squash begins roasting.

4. 4.

   Roast the squash for 15 minutes. Turn the pieces, add the prepared grapes, and sprinkle the grapes with 1/4 teaspoon fine sea salt. Roll them through the oil on the sheet. Roast for another 10–15 minutes, until the squash is browned and tender and the grapes begin to wrinkle and burst.

5. 5.

   While the squash finishes, heat 1 teaspoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Place the seasoned salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Turn and cook for another 2–4 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

6. 6.

   Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Swirl for 1–2 minutes, until the milk solids turn golden and smell nutty, adding the prepared sage during the last 30 seconds. Remove from the heat and carefully stir in the prepared lemon juice and zest.

7. 7.

   Arrange the roasted squash and grapes on 2 warm plates, then set a salmon portion beside each mound, skin-side up. Spoon the sage brown butter around the fish and over the vegetables, keeping the crisp skin uncovered. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.