New York Times

Centerpiece Salmon With Thai Basil and Browned Butter

This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the sunchokes (also known as Jerusalem artichokes), if you'd like. You may need to ask someone for help when you're transferring the salmon to a long platter, as it’s large and delicate.