Careme

Instructions

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

1. 1.

   Heat the oven to 425°F with racks in the upper and middle positions. Trim and halve 12 ounces Brussels sprouts. Peel 12 ounces yellow potatoes and cut into 1-inch chunks.

2. 2.

   Core 1 small Fuji apple, about 6 ounces, and cut into 1/4-inch dice. Chop 1 tablespoon fresh sage leaves. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any extra for another use.

3. 3.

   Pat 12 ounces king salmon dry and cut into 2 equal portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you start the vegetables.

4. 4.

   Put the prepared potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then simmer for 15–18 minutes, until easily pierced with a fork. Reserve 1/4 cup cooking water, then drain.

5. 5.

   Toss the prepared Brussels sprouts on a rimmed sheet pan with:

   • 2 teaspoons olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Arrange cut-side down and roast on the upper rack for 15 minutes.

6. 6.

   Brush a small baking dish with 1 teaspoon olive oil and place the seasoned salmon in it, skin-side down if skin-on. Put it on the middle rack after the sprouts have roasted for 15 minutes. Roast the salmon for 10–12 minutes, until its thickest part reaches 125°F, then rest for 3 minutes. Continue roasting the sprouts until browned and tender, about 25–30 minutes total.

7. 7.

   Mash the drained potatoes with 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt and 2 tablespoons reserved cooking water. Add up to 2 tablespoons more reserved cooking water for a creamy consistency. Cover to keep warm.

8. 8.

   While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 2–3 minutes, swirling, until the milk solids turn golden brown and smell nutty. Add the prepared diced apple and cook for 3 minutes, stirring. Add the prepared sage and cook for 30 seconds. Remove from the heat and stir in the measured lemon zest, lemon juice and 1/8 teaspoon fine sea salt.

9. 9.

   Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Set a salmon portion beside the potatoes and spoon the warm apple–sage brown butter over the fish.

Want more detail? See the temperature guide.