Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Crisp-skinned coho gets a warm apple-thyme pan sauce, with roasted Brussels sprouts and potatoes for a late-September Pacific Northwest dinner.

Drink pairing: An earthy Pinot Noir complements the coho and roasted sprouts without overpowering the apple sauce.

Heat the oven to 425°F. Pat the 1 lb coho salmon dry and season its flesh with 1¼ tsp Morton kosher salt. Refrigerate it uncovered while you prepare the vegetables.
Cut the 1 lb Yukon Gold potatoes into ¾-inch pieces. Toss with 1 tbsp olive oil and ¾ tsp Morton kosher salt on a large sheet pan; spread them out and roast for 10 minutes.
Trim and halve the 1 lb Brussels sprouts. Toss with 2 tsp olive oil and ¾ tsp Morton kosher salt. Add them to the sheet pan in a single layer and roast with the potatoes for 18–20 minutes more, until both are browned and tender.
Core and finely dice the 1 medium Gala apple. Pick and finely chop 1 tsp fresh thyme leaves for the sauce.
When the vegetables have about 10 minutes left, heat 1 tsp olive oil in a skillet over medium-high heat. Place the salmon skin-side down, press gently for a few seconds to keep the skin flat, and cook for 6–7 minutes. Turn and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to plates and rest for 3 minutes.
In the salmon skillet, melt 1 tbsp unsalted butter and cook the prepared apple for 2 minutes. Stir in 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, the prepared thyme, and 2 tbsp water; simmer for 1–2 minutes, scraping up the browned bits.
Divide the roasted potatoes and Brussels sprouts between the plates. Spoon the warm apple-thyme sauce beside or over the salmon, leaving some crisp skin exposed.

Chili-cumin pork tacos with crisp lime slaw and skillet-charred corn make a colorful, late-September dinner for two.

Drink pairing: A lightly chilled Pinot Noir suits the smoky pork and bright lime.

Husk 2 ears of corn, thinly shred 6 oz cabbage, and juice 1 lime to yield about 2 tablespoons juice.
Toss the shredded cabbage with 1 tablespoon lime juice and ½ teaspoon Diamond Crystal kosher salt. Set the lime slaw aside.
Slice 12 oz pork tenderloin crosswise into ¾-inch medallions. Toss with:
- 1 clove garlic, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1½ teaspoons Diamond Crystal kosher salt
Let the seasoned pork stand while the corn cooks.
Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the husked corn and turn occasionally for 8 minutes, until browned in spots and tender. Transfer to a plate; season with ½ teaspoon Diamond Crystal kosher salt and the remaining 1 tablespoon lime juice.
Add the remaining 2 teaspoons olive oil to the skillet. Cook the seasoned pork for about 3–4 minutes per side, until it reaches 145°F. Transfer to a board and rest for 3 minutes, then slice thinly.
While the pork rests, warm 6 small corn tortillas in the dry skillet, turning once, for about 2 minutes total.
Fill the warm tortillas with the sliced pork and lime slaw. Plate three tacos per person with one charred ear of corn alongside.

Warming spices give quick-cooking red lentils an Ethiopian-inspired depth, while roasted fall squash makes this an easy late-September dinner.

Drink pairing: A lightly chilled Riesling balances the warm spices and sweet squash.

Heat the oven to 425°F. Peel and seed 1 lb whole butternut squash, then cut the flesh into 3/4-inch cubes. Dice 6 oz yellow onion and mince 3 garlic cloves.
Toss the squash on a baking sheet with 1 tbsp olive oil and 1/2 tsp fine table salt. Spread it in one layer and roast for 22–25 minutes, turning once, until browned and tender.
While the squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion and 1/4 tsp fine table salt; cook for 6–7 minutes, stirring occasionally, until soft.
Add the minced garlic and spices:
- 1 tsp ground paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cayenne
Stir for 30 seconds, until fragrant.
Rinse 6 oz dry red lentils. Add them to the saucepan with 1/4 tsp fine table salt and 2 cups water. Bring to a simmer, then cook uncovered for 17–20 minutes, stirring occasionally, until the lentils soften into a thick stew. Add a splash of water if it becomes too thick.
Stir 1 tsp apple cider vinegar into the stew. Spoon into two bowls and top with the roasted squash.

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Planned by Careme.