Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub and cut 12 oz Yukon Gold potatoes into ½-inch pieces. Trim and scrub 1 bunch baby golden beets (about 8 oz trimmed), then cut them into small wedges.

2. 2.

   Core and finely dice 1 medium Gala apple. Finely chop 1 small shallot (about 2 oz) and strip and chop 1 teaspoon fresh thyme leaves.

3. 3.

   Pat 12 oz coho salmon dry and cut it into two portions. Season all over with 1½ teaspoons Diamond Crystal kosher salt; set aside while the vegetables roast.

4. 4.

   Toss the prepared potatoes and beets with 1 tablespoon olive oil and 2 teaspoons Diamond Crystal kosher salt. Spread on a baking sheet and roast for 27–30 minutes, turning once, until tender and browned.

5. 5.

   When the vegetables have about 12 minutes left, heat 1 teaspoon olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook for 2–3 minutes more, pulling the salmon at 125°F in the thickest part. Transfer to a plate and rest for 3 minutes while you make the sauce.

6. 6.

   Lower the skillet heat to medium. Melt 1 tablespoon unsalted butter, then add the prepared apple and shallot; cook for about 3 minutes until softened. Stir in 1 tablespoon apple cider vinegar, 2 tablespoons water, and the prepared thyme. Simmer for about 2 minutes until lightly syrupy.

7. 7.

   Divide the roasted beets and potatoes between two plates, set the salmon alongside, and spoon the warm apple-shallot sauce around it.

Want more detail? See the temperature guide.