Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 12 ounces yellow potatoes and cut into 3/4-inch chunks.

2. 2.

   Pat 12 ounces king salmon dry, check for pin bones, and cut into 2 portions if needed. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate while preparing the sides.

3. 3.

   Shuck 2 ears bi-color corn and slice off the kernels. Chop enough dill fronds to measure 2 tablespoons. Zest 1 medium lemon to obtain 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the unused lemon into serving wedges.

4. 4.

   Toss the potatoes on a rimmed baking sheet with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Spread out with cut faces down. Roast for 30–35 minutes, turning after 20 minutes, until golden and tender. Prepare the other components during roasting.

5. 5.

   While the potatoes roast, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the corn kernels, 1/2 teaspoon Diamond Crystal kosher salt, and 2 tablespoons water. Cook, stirring occasionally, for 5–7 minutes, until tender and the water has evaporated. Remove from the heat, stir in the lemon zest and 1 tablespoon of the chopped dill, and cover to keep warm.

6. 6.

   When the potatoes have about 12 minutes left, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Blot any surface moisture from the seasoned salmon. Add it skin-side down, press gently with a spatula for 20 seconds, and reduce the heat to medium. Cook for 5–7 minutes until the skin is crisp, then turn and cook for 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

7. 7.

   During the salmon’s rest, pour off excess oil from its skillet and wipe away any blackened bits. Add 2 tablespoons unsalted butter over medium-low heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat; carefully stir in the measured 1 tablespoon lemon juice and the remaining 1 tablespoon chopped dill.

8. 8.

   Divide the corn and roasted potatoes between two warm plates. Set the salmon beside them, skin-side up. Spoon the lemon-dill brown butter around and over the exposed flesh, keeping the crisp skin mostly dry, and serve with the lemon wedges.

Want more detail? See the temperature guide.