Careme

Instructions

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

1. 1.

   Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Trim and halve 3/4 pound Brussels sprouts, quartering any especially large ones. Scrub 3/4 pound Yukon Gold potatoes and cut into 1/2-inch wedges.

2. 2.

   Toss the prepared vegetables on the sheet pan with 1 1/2 tablespoons olive oil, 1 1/8 teaspoons fine sea salt, and 1/4 teaspoon ground black pepper. Spread in a single layer, placing the sprouts cut-side down. Roast for 20 minutes.

3. 3.

   While the vegetables roast, pat 12 ounces coho salmon dry and cut into 2 equal portions, checking for pin bones. Season with 3/4 teaspoon fine sea salt and refrigerate until ready to roast.

4. 4.

   Mince 2 garlic cloves. In a small bowl, whisk together the glaze:

   • 2 minced garlic cloves
   • 1 tablespoon Dijon mustard
   • 1 tablespoon honey
   • 1 tablespoon apple cider vinegar
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground black pepper

   Reserve half the glaze in a separate bowl for serving, keeping it away from the raw fish.

5. 5.

   Turn the potatoes and sprouts, then move them toward the edges of the pan. Set the salmon skin-side down in the cleared space and brush with the unreserved glaze. Roast for 10–12 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are tender and browned. Let the salmon rest for 3 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon the reserved glaze over the fish.

Want more detail? See the temperature guide.