Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Pat 12 ounces coho salmon dry and season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while you prepare the vegetables.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1 teaspoon chopped fresh thyme leaves

   Spread into a single layer and roast on the lower rack for 15 minutes.

3. 3.

   While the potatoes begin roasting, trim 12 ounces Brussels sprouts and halve them lengthwise. Toss on a second rimmed baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down. After the potatoes have roasted for 15 minutes, turn the potatoes and place the sprouts on the upper rack. Roast both for another 20–25 minutes, until browned and tender.

4. 4.

   While the vegetables roast, wipe and thinly slice 8 ounces crimini mushrooms. Peel and finely chop 1 small shallot, about 1 ounce, and mince 2 garlic cloves.

5. 5.

   Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they brown. Reduce the heat to medium and add:

   • The chopped shallot
   • The minced garlic
   • 1 teaspoon chopped fresh thyme leaves
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Cook for 2 minutes, stirring, until fragrant.

6. 6.

   Add 1/3 cup water to the skillet and scrape up the browned bits. Stir in 1/4 cup heavy cream and simmer gently for 3–4 minutes, until lightly thickened. Remove from the heat and stir in 1 teaspoon white wine vinegar. Keep the mushroom sauce covered.

7. 7.

   When the vegetables are tender, remove both trays from the oven. Transfer the potatoes to a serving bowl and toss with 1 tablespoon unsalted butter; cover to keep warm. Push the sprouts to one side of their tray and place the seasoned salmon skin-side down in the cleared space. Return the tray to the upper rack and roast for 8–12 minutes, until the salmon reaches 125°F at the thickest point. Rest for 3 minutes.

8. 8.

   Gently rewarm the mushroom sauce over low heat if needed, adding 1 tablespoon water if it has become too thick. Spoon the sauce onto two warm plates and set the salmon over it, leaving some browned mushrooms visible. Arrange the buttery potatoes and crisp Brussels sprouts alongside.

Want more detail? See the temperature guide.