Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking sheet with parchment. Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering unusually large ones.

2. 2.

   Pat 12 ounces coho salmon dry and cut into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and refrigerate while preparing the vegetables and sauce ingredients.

3. 3.

   Thinly slice 8 ounces crimini mushrooms and finely chop 2 ounces shallots.

4. 4.

   Arrange the potatoes and Brussels sprouts on opposite halves of the large baking sheet. Toss the potatoes with 1/2 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper. Toss the sprouts with 1/2 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper; turn them cut-side down. Roast on the upper rack for 20 minutes.

5. 5.

   Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the sliced mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and their released liquid has evaporated. Add the chopped shallots and cook for 2 minutes, reducing the heat if needed.

6. 6.

   Finish the mushroom sauce by adding:

   • 1/3 cup heavy cream
   • 1/2 teaspoon dried thyme
   • 1 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Add 1/4 cup water and simmer gently for 3–5 minutes until lightly thickened. Stir in 1 teaspoon apple cider vinegar, then keep warm over very low heat without boiling.

7. 7.

   After the vegetables have roasted for 20 minutes, turn the potatoes and check the sprouts. Place the seasoned salmon skin-side down on the smaller baking sheet and brush with 1/2 tablespoon olive oil. Roast on the lower rack for 8–12 minutes, until the center reaches 125°F. Continue roasting the vegetables until the potatoes are tender and the sprouts are browned, removing them earlier if ready.

8. 8.

   Rest the salmon for 3 minutes. If the mushroom sauce has become too thick, loosen it with 1 tablespoon water. Spoon the sauce onto two warm plates, set the salmon on top with its rosy flesh facing up, and arrange the roasted potatoes and Brussels sprouts alongside.

Want more detail? See the temperature guide.