Wash and dry produce.

Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for Step 4.)

While salmon cooks, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar (1½ tsp for 4), and a big pinch of salt and pepper.

Strip thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves.

Zest orange until you have 1 tsp (2 tsp for 4). Halve orange; squeeze juice from one orange half into a separate small bowl. Peel remaining orange half; dice into ½-inch pieces. (For 4, squeeze juice from two orange halves; peel and dice remaining orange.)

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and remaining vinegar.

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes.

Stir in 1 TBSP butter until melted. Turn off heat.

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Divide salmon, salad, and mashed potatoes between plates. Spoon sauce over salmon and serve.