Seared Salmon & Fall Vegetables with Apple-Brown Butter Vinaigrette

Seared Salmon & Fall Vegetables

with Apple-Brown Butter Vinaigrette

55 MIN
2 Servings
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From the Test Kitchen

Tonight, we’re celebrating the best of autumn with a gourmet hash. Yukon Gold potato, Brussels sprouts and turnip, sautéed together for satisfying crispiness, get an extra pop from a bit of lemon zest. As a topping for our vegetables and pan-seared salmon, we’re serving up a sweet, tart and piquant vinaigrette—cooking Granny Smith apple and mustard seeds in browned butter, for a comforting layer of rich, toasty flavor.

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  • Nutrition
    PER SERVING
  • Calories
    725 Cals (est.)
fresh
ingredients
Seared Salmon & Fall Vegetables with Apple-Brown Butter Vinaigrette
Title
time-saving
tips & techniques
Salmon
Yukon Gold Potatoes
Purple Top Turnip
Mustard Seeds
Brussels Sprouts
Granny Smith Apple
Lemon
Butter
How To: Quarter and Deseed a Lemon
How To: Season to Taste
Parsley
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

Make the vinaigrette:

2 Make the vinaigrette:


In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Start the hash:

3 Start the hash:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.

Finish the hash:

4 Finish the hash:


Add the turnip and Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook the salmon:

5 Cook the salmon:


Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Plate your dish:

6 Plate your dish:


Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!

Tips from Home Chefs

See Plans

Seared Salmon & Fall Vegetables

Prepare the ingredients:

How To: Quarter and Deseed a Lemon
How To: Get Perfect Citrus Zest
1 Prepare the ingredients:


Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

2 Make the vinaigrette:


In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Make the vinaigrette:

How To: Season to Taste
Start the hash:

3 Start the hash:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.

4 Finish the hash:


Add the turnip and Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Finish the hash:

Cook the salmon:

5 Cook the salmon:


Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:


Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!

Plate your dish:

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