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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.

Ethan Mick

with Apple-Brown Butter Vinaigrette

Seared Salmon & Fall Vegetables

Skin-On Salmon Fillets

Brussels Sprouts

Granny Smith Apple

Lemon

Purple Top Turnip

Yukon Gold Potato

Parsley

Butter

Brown & Yellow Mustard Seeds

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.

Prepare the ingredients:

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:

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.

Start 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:

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.

Cook the salmon:

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!