Careme

Instructions

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

1. 1.

   Heat the oven to 425°F. Trim and halve 10 oz Brussels sprouts, quartering any especially large ones. Peel 10 oz Yukon Gold potatoes and cut into 1-inch pieces. Peel 2 garlic cloves.

2. 2.

   Pat 12 oz coho salmon dry and check for pin bones. Season both portions with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Refrigerate while preparing the sides.

3. 3.

   Put the potatoes and garlic in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil on the stove, then simmer for 12–15 minutes, until easily pierced with a fork. Drain thoroughly and return to the warm pan off the heat.

4. 4.

   Meanwhile, toss the Brussels sprouts on a large rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Arrange cut-side down on one half of the sheet and roast for 15 minutes.

5. 5.

   Warm 1/4 cup whole milk with 1 tablespoon unsalted butter in a small saucepan over low heat for 2–3 minutes. Mash the drained potatoes and garlic thoroughly, then gradually beat in the warm milk mixture and 1/2 teaspoon fine sea salt. Cover and keep warm off the heat; do not use a blender, which makes potatoes gluey.

6. 6.

   Reduce the oven temperature to 400°F. Place the seasoned salmon skin-side down on a small piece of parchment on the empty half of the baking sheet. Continue roasting for 8–12 minutes, until the salmon reaches 125°F in its thickest part and the sprouts are browned and tender. Transfer the salmon to a warm plate and rest for 3 minutes.

7. 7.

   While the salmon roasts, melt 2 tablespoons unsalted butter in a small light-colored skillet over medium heat. Add 6 fresh sage leaves and cook for 2–4 minutes, swirling gently, until the butter smells nutty and its milk solids turn golden brown. Remove from the heat, let the bubbling subside briefly, then carefully stir in 2 teaspoons apple cider vinegar; it may sputter.

8. 8.

   Spoon the warm potato purée onto two plates and sweep it into a broad oval. Set a salmon portion over each oval, arrange the Brussels sprouts alongside, and spoon the sage brown butter over the fish, dividing the crisp sage leaves between the plates.

Want more detail? See the temperature guide.