Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Trim and halve 3/4 lb Brussels sprouts, quartering any very large ones. Core 1 large Honeycrisp apple, about 1/2 lb, and cut into thick wedges.

2. 2.

   Pat 1 lb coho salmon dry and divide into two portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place skin-side down on one prepared baking sheet and refrigerate while preparing the sides.

3. 3.

   Peel 3/4 lb Yukon Gold potatoes and cut into 1-inch chunks. Place in a medium saucepan with 3 3/4 cups cold water and 1 tablespoon fine sea salt; the water should cover the potatoes. Bring to a boil, then simmer for 15–18 minutes, until easily pierced. Drain thoroughly and return to the warm saucepan.

4. 4.

   Toss the prepared Brussels sprouts with 2 teaspoons olive oil, 1 teaspoon fine sea salt and 1/4 teaspoon black pepper. Spread on the second baking sheet, cut-side down. Roast on the lower rack for 15 minutes. Turn the sprouts and toss in the prepared apple wedges, coating them with the seasoned oil on the pan. Spread everything out and roast for another 12–15 minutes, until the sprouts are browned and tender and the apples are tender but still hold their shape.

5. 5.

   While the sides cook, stir together the salmon glaze:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon pure maple syrup
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon olive oil

   When the apples go into the oven, brush the glaze over the salmon. Roast on the upper rack for 10–12 minutes, until the thickest part reaches 125°F. Rest for 3 minutes.

6. 6.

   Peel and finely mince 2 garlic cloves. Melt 2 tablespoons unsalted butter in a small skillet over medium heat for 2–3 minutes, swirling until the milk solids turn golden and smell nutty. Reduce the heat to low, add the minced garlic and cook for 30 seconds. Stir in 1/4 cup milk and warm gently for 1 minute.

7. 7.

   Add the warm brown-butter mixture and 1/4 teaspoon fine sea salt to the drained potatoes. Mash until smooth, then cover to keep warm until the salmon has rested.

8. 8.

   Spoon the potatoes onto two warmed plates and sweep each portion into a broad mound. Set the salmon alongside, spoon over any glaze from its baking sheet, and arrange the browned Brussels sprouts and apple wedges beside it.

Want more detail? See the temperature guide.