Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a smaller parchment-lined baking tray.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch-thick wedges. Trim and halve 12 ounces Brussels sprouts, quartering especially large ones. Keep the potatoes and sprouts separate.

3. 3.

   Pat dry 12 ounces coho salmon, divided into 2 portions. Season the flesh with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/8 teaspoon black pepper. Let stand while you prepare the vegetables.

4. 4.

   On the large sheet pan, toss together:

   • The prepared potato wedges
   • 1 teaspoon olive oil
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Spread out and roast on the upper rack for 10 minutes.

5. 5.

   Meanwhile, toss the prepared Brussels sprouts in a bowl with 1 teaspoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper. After the potatoes have roasted for 10 minutes, turn them and add the sprouts cut-side down, spreading everything into a single layer. Roast for another 18–22 minutes, until browned and tender.

6. 6.

   Brush the salmon flesh with 1 teaspoon olive oil and place skin-side down on the smaller tray. Put it on the lower rack immediately after adding the sprouts to the oven. Roast for 10–14 minutes, depending on thickness, pulling the salmon when its center reaches 125°F. Rest for 3 minutes.

7. 7.

   While the salmon roasts, core and cut 1 small Fuji apple, about 6 ounces, into 1/4-inch dice. Finely mince 1 garlic clove and finely chop enough fresh sage leaves to measure 1 tablespoon.

8. 8.

   Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the diced apple and cook for 4–5 minutes, stirring occasionally, until lightly golden but still holding its shape. Add 2 tablespoons unsalted butter and cook for 2–3 minutes, swirling, until the butter smells nutty and its milk solids turn golden brown. Stir in the prepared garlic and sage for 30 seconds. Remove from the heat and carefully stir in 1 tablespoon apple cider vinegar and 1 tablespoon water.

9. 9.

   Arrange the roasted potatoes and Brussels sprouts on two warm plates. Set a salmon portion beside them and spoon the warm apple-sage brown butter over the fish, letting a little run onto the potatoes. Serve immediately.

Want more detail? See the temperature guide.