42 JANUARY 2021
HANDB
OOK
RECIPE FROM
VIRTUE
CHICAGO
MENUS OFTEN CHANGE SEASONALLY at restaurants, but at chef Erick
Williams’ Chicago spot Virtue, the art on the walls changes just as
frequently. Williams personally curates the art he shares, all by
Black artists, in line with his vision to celebrate Black life in all its
facets. Through food, art, and hospitality, Williams has created a
restaurant that is more than a space to eat: It’s a place to commune.
The rooms are warm, inviting, and comforting; his food follows
suit. The menu showcases fare from the American South, season-
ally highlighting ingredients and dishes such as green tomatoes,
gumbo, grits, catfish, and cornbread. In high winter, Williams
combats the frigid Chicago winds with this salmon, served with
a glossy, citrusy glaze made of fresh orange juice, silky honey, and
molasses-tinged brown sugar. Served over tender roasted squash
tossed with buttery pecans, the whole meal comes together in just
about a half hour. —KELSEY YOUNGMANWinter Glaze Chef Erick Williams’ brownsugar salmon showcases his personal takeon Southern American cuisine.MOST WANTED
Brown Sugar–Glazed Salmon
with Buttery Roasted Squash
ACTIVE 20 MIN; TOTAL 35 MIN
SERVES 4Chef Erick Williams recommends using
thick cuts of salmon for this recipe; they
cook quickly while remaining juicy and
tender and are well balanced by the sweet,
gingery glaze. If delicata or acorn squash
aren’t available, substitute 6 cups peeled
and diced butternut squash.2 acorn or delicata squash, halved
lengthwise, seeded, and cut into(^1) / 2 -inch-thick slices (about 6 cups)
1 Tbsp. plus 2 tsp. canola oil, divided
3 / 4 tsp. kosher salt, divided
1 / 2 tsp. black pepper, divided
3 / 8 tsp. ground ginger, divided
4 (6-oz., 2^1 / 4 -inch-thick) wild salmon
fillets (skin removed, if desired)
1 / 2 cup packed light brown sugar
1 / 4 cup fresh orange juice
2 Tbsp. honey
2 Tbsp. chopped pecans, toasted
11 / 2 Tbsp. unsalted butter, melted
- Preheat oven to 425°F. Line a rimmed
baking sheet with aluminum foil. Add
squash to pan; toss with 2 teaspoons oil.
Arrange squash in an even layer; sprinkle
with^1 / 4 teaspoon salt,^1 / 4 teaspoon pepper,
and^1 / 4 teaspoon ginger. Roast in
preheated oven until lightly browned,
about 15 minutes, gently flipping halfway
through cook time.- Meanwhile, remove salmon from refrig-
erator; let stand at room temperature 1 5
minutes. Combine brown sugar, orange
juice, honey, and remaining^1 / 8 teaspoon
ginger in a small saucepan. Bring to a sim-
mer over low; simmer, stirring often, until
thickened, 8 to 10 minutes. Remove from
heat, and let cool at room temperature 1 0
minutes. Set glaze aside until ready to
serve. - Transfer roasted squash to a large
bowl. Add pecans and butter; gently toss
to combine. Cover with aluminum foil to
keep warm; set aside. Reduce oven tem-
perature to 400°F. - Sprinkle salmon evenly with remaining
(^1) / 2 teaspoon salt and remaining (^1) / 4 tea-
spoon pepper. Heat remaining 1 table-
spoon oil in a large ovenproof nonstick
skillet over medium-high until shimmer-
ing. Add salmon, skin side up; cook,
undisturbed, until edges begin to turn
golden brown, about 2 minutes. Carefully
flip fillets, and transfer skillet to oven.
Roast at 400°F to desired level of done-
ness, 4 to 5 minutes for medium. Divide
squash mixture among plates; top with
salmon. Spoon glaze over salmon and
squash. —ERICK WILLIAMS, VIRTUE, CHICAGO
WINE Full-bodied Sonoma Chardonnay:
2017 Rodney Strong Chalk Hill FOOD S