Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim and halve 12 oz Brussels sprouts, quartering unusually large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces.

2. 2.

   Pat 12 oz coho salmon dry and cut into 2 portions if needed. Season the flesh with 3/4 teaspoon table salt and 1/4 teaspoon black pepper. Place skin-side down in a small parchment-lined baking dish and refrigerate while preparing the vegetables.

3. 3.

   On a large rimmed baking sheet, toss together:

   • The prepared Brussels sprouts and potatoes
   • 2 tablespoons olive oil
   • 1 1/8 teaspoons table salt
   • 1/4 teaspoon black pepper

   Spread into one layer, with the sprouts cut-side down. Roast for 18 minutes.

4. 4.

   While the vegetables roast, core 1 medium Honeycrisp apple, about 8 oz, and cut it into 1/4-inch dice. Peel and finely chop 1 small shallot, about 1 oz. Strip enough fresh thyme to measure 2 teaspoons leaves.

5. 5.

   After the vegetables have roasted for 18 minutes, turn the potatoes and stir the sprouts. Put the salmon dish on another oven rack. Continue roasting the vegetables for 12–17 minutes, until browned and tender. Cook the salmon for 10–14 minutes, pulling it when the thickest part reaches 125°F; rest for 3 minutes.

6. 6.

   While the salmon cooks, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Add the diced apple and chopped shallot. Cook for 6–8 minutes, stirring frequently, until softened and lightly golden; lower the heat if the butter darkens too quickly.

7. 7.

   Stir into the apple-shallot butter:

   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 2 teaspoons fresh thyme leaves
   • 1/4 cup water

   Simmer for 2 minutes, stirring, until glossy and lightly saucy. Remove from the heat.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two warm plates. Set a salmon portion beside them and spoon the warm apple-shallot butter over the fish, letting a little sauce pool around the potatoes.

Want more detail? See the temperature guide.