Careme

Instructions

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

1. 1.

   Heat the oven to 425°F. Pat 1 lb coho salmon dry, cut it into 2 pieces, and season the flesh with 2 teaspoons Diamond Crystal kosher salt. Set aside while you prepare the vegetables.

2. 2.

   Trim, scrub, and halve 1 bunch baby golden beets (about 12 oz); cut any larger ones into 3/4-inch pieces. Cut 12 oz Yukon Gold potatoes into 3/4-inch wedges. Toss both on a sheet pan with 1 tablespoon olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread in one layer and roast for about 30 minutes, turning halfway, until tender and browned.

3. 3.

   While the vegetables roast, make the pebre. Finely dice and combine:

   • 1/2 lb Roma tomatoes
   • 2 oz red onion
   • 1 small jalapeño, seeded for milder heat
   • 1/2 bunch cilantro, chopped
   • Zest and juice of 1 lemon
   • 1 teaspoon olive oil
   • 1/4 teaspoon Diamond Crystal kosher salt

   Let the pebre stand while the rest of the meal cooks.

4. 4.

   When the vegetables have about 10 minutes left, heat 1 tablespoon olive oil in a skillet over medium-high heat. Lay the salmon skin-side down and cook for 5–6 minutes, pressing gently at first so the skin stays flat. Turn and cook for 2–3 minutes more, pulling the fish at 125°F. Rest for 3 minutes.

5. 5.

   Divide the roasted beets and potatoes between two plates. Set a salmon piece on each, skin-side up, and spoon the pebre alongside to keep the skin crisp.

Want more detail? See the temperature guide.