Coho Salmon with Delicata & Sage Brown Butter
Crisp-skinned coho, caramelized delicata squash, and roasted apple get a sage brown-butter finish for a special-occasion dinner celebrating Washington’s September harvest.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $15
- Calories per serving: 640 cal
- Oven
- Stovetop
Ingredients
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Coho Salmon Fillet12 oz skin-on, cut into 2 equal portions $15.29
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Organic Delicata Squash1 small squash, about 1 lb $2.49
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Organic Gala Apple1 medium apple, about 6 oz $2.21
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Organic Sage12 fresh leaves, about 0.1 oz $2.99
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Olive oil2 tablespoons
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Unsalted butter2 tablespoons
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Apple cider vinegar2 teaspoons
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Fine sea salt1 3/4 teaspoons
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Freshly ground black pepper1/2 teaspoon
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F and position a rack in the middle. Halve the 1 lb delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons; leave the edible skin on.
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Pat the 12 oz salmon dry, check for pin bones, and season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while the vegetables begin roasting.
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Toss the squash on a large rimmed baking sheet with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread in one layer with flat sides touching the pan. Roast for 20 minutes.
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While the squash roasts, core the 1 medium apple and cut it into 1/2-inch-thick wedges. Toss with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt. Flip the squash after its initial roasting time, add the apple wedges in a single layer, and roast for another 12–15 minutes, until both are tender with browned edges.
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As soon as the apple goes into the oven, remove the salmon from the refrigerator and blot its skin dry. Heat the remaining 2 teaspoons olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–6 minutes, until the skin is crisp. Flip and cook for 1–3 minutes more, targeting 125°F in the thickest part. Transfer skin-side up to a warm plate and rest for 3 minutes while making the sauce.
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Take the skillet off the heat and carefully wipe out any dark residue with a paper towel held in tongs. Return it to medium-low heat and add 2 tablespoons unsalted butter and 12 fresh sage leaves. Swirl for 2–3 minutes, until the butter smells nutty, its milk solids turn golden brown, and the sage crisps. Remove from the heat and carefully stir in 2 teaspoons apple cider vinegar; it will sputter.
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Arrange the roasted squash and apple in overlapping arcs on two warm plates. Nestle a salmon portion beside each, skin-side up. Spoon the sage brown butter around the fish and over the vegetables, keeping the crisp skin uncovered, and finish with the sage leaves.
Want more detail? See the temperature guide.
Drink pairing: A lightly oaked Chardonnay complements the salmon and brown butter while balancing the sweet squash and apple.