Careme

Instructions

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1. 1.

   Prepare the vegetables and herbs before cooking:

   • Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces.
   • Trim 12 ounces Brussels sprouts and halve lengthwise.
   • Wipe and thinly slice 8 ounces crimini mushrooms.
   • Peel and finely chop 1 small shallot, about 1 ounce.
   • Peel and mince 2 garlic cloves.
   • Strip and chop enough fresh thyme leaves to measure 2 teaspoons.

   Keep each prepared ingredient separate.

2. 2.

   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 the vegetables begin cooking.

3. 3.

   Toss the prepared potatoes on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1 teaspoon chopped thyme. Spread into a single layer and roast on the lower rack for 15 minutes.

4. 4.

   Toss the prepared Brussels sprouts 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 on one half of the tray, leaving room for the salmon. After the potatoes have roasted for 15 minutes, turn them and place the sprouts on the upper rack. Roast both trays for 12 minutes.

5. 5.

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

   • 1 prepared chopped shallot
   • 2 prepared minced garlic cloves
   • 1 teaspoon chopped thyme
   • 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, stir in 1 teaspoon white wine vinegar, and cover the mushroom sauce.

7. 7.

   After the sprouts have roasted for 12 minutes, place the seasoned salmon skin-side down on the empty half of their tray. Return it to the upper rack and roast for 8–12 minutes, until the salmon reaches 125°F at the thickest point. Check the vegetables after 8 minutes: remove the potatoes when golden and fork-tender, and transfer the sprouts to a covered serving dish if they finish before the fish. Rest the salmon for 3 minutes.

8. 8.

   Transfer the roasted potatoes to a serving bowl and toss with 1 tablespoon unsalted butter. Gently rewarm the mushroom sauce over low heat if needed, adding 1 tablespoon water if it has become too thick.

9. 9.

   Spoon the mushroom sauce onto two warm plates and set the salmon over it, leaving some browned mushrooms visible. Arrange the buttery potatoes and caramelized Brussels sprouts alongside.

Want more detail? See the temperature guide.