Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 3/4 lb Yukon Gold potatoes and cut into 3/4-inch chunks. 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.

   Prepare the piperade vegetables: cut 3/4 lb Roma tomatoes into small dice, core and thinly slice 1 medium red bell pepper, thinly slice 4 oz yellow onion, and mince 2 garlic cloves. Keep the tomatoes and garlic separate from the pepper and onion.

3. 3.

   Pat 12 oz skin-on coho salmon dry, remove any pin bones, and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate while the vegetables cook.

4. 4.

   Roast the prepared potatoes for 25–30 minutes, turning after 15 minutes, until golden and tender. Make the piperade while they roast.

5. 5.

   Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared pepper and onion with 1 teaspoon fine sea salt. Cook for 8–10 minutes, stirring occasionally, until softened without much browning.

6. 6.

   Stir the prepared garlic and 1 teaspoon sweet paprika into the softened vegetables for 30 seconds. Add the prepared tomatoes, then simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until the vegetables are silky and their juices form a thick sauce. Stir in 1 teaspoon red wine vinegar and 1/4 teaspoon ground black pepper. Keep warm over low heat.

7. 7.

   During the final 10 minutes of vegetable cooking, heat 1 tablespoon olive oil in a separate nonstick or well-seasoned skillet over medium-high heat. Blot the salmon skin dry and place the portions skin-side down in the pan. Press gently with a spatula for the first 20 seconds, then cook for 4–5 minutes until the skin is crisp. Turn and cook for another 1–3 minutes, pulling the salmon when its center reaches 125°F. Rest skin-side up for 3 minutes.

8. 8.

   Spoon the warm piperade across two plates. Set a salmon portion on each, skin-side up so it stays crisp, and arrange the golden potatoes alongside.

Want more detail? See the temperature guide.