Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Scrub 12 oz red potatoes and cut into 3/4-inch pieces. Put a steamer basket in a medium saucepan with 1 inch of water beneath it; cover and bring to a boil.

2. 2.

   Check 12 oz salmon for pin bones and remove any you find. Pat thoroughly dry, especially the skin, and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the sides.

3. 3.

   Trim 8 oz green beans. From 1 lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice; cut the unused portion into wedges for serving. Chop 1/4 oz fresh dill to yield about 2 tablespoons.

4. 4.

   Place the potatoes in the steamer basket, cover, and steam over medium heat for 15–18 minutes, until easily pierced. Transfer to a bowl and roughly mash with 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt, and 2 tablespoons hot water. Cover to keep warm.

5. 5.

   While the potatoes steam, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the trimmed beans and cook for 2 minutes, tossing occasionally. Add 2 tablespoons water and 3/8 teaspoon fine sea salt; cover and cook for 3–4 minutes. Uncover and cook for 1–2 minutes more, until bright green, lightly blistered, and crisp-tender. Transfer to a plate and loosely cover.

6. 6.

   Once the potatoes are ready, heat the remaining 2 teaspoons olive oil in a large stainless-steel or nonstick skillet over medium-high heat. Blot moisture from the salmon skin without rubbing away the seasoning. Place the salmon skin-side down, press gently with a spatula for 20 seconds, and cook for 4–5 minutes. Flip and cook for another 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes while making the sauce.

7. 7.

   Reduce the salmon skillet to medium-low heat and add the remaining 2 tablespoons unsalted butter. Swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, then carefully stir in the prepared lemon juice and zest, the chopped dill, and 1/4 teaspoon black pepper.

8. 8.

   Spoon the warm smashed potatoes slightly off-center on two warm plates. Arrange the green beans alongside and set a salmon portion skin-side up partly over the potatoes. Spoon the lemon-dill brown butter around the fish and over the sides, keeping the crisp skin uncovered. Finish each plate with a prepared lemon wedge.

Want more detail? See the temperature guide.