Seared Salmon With Winter Vegetables And Kombu Broth
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
66
Sourness
52
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil (divided)3 large
Shallot (sliced into rings)90 g
Kombu1 tbsp
Kosher Salt (plus more)1 cup
Vermouth (dry)Directions:
1
Heat 1 tablespoon oil in a large skillet over medium-high heat
2
Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes
3
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water
4
Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes
5
Add vermouth to broth and simmer 5 minutes
6
Remove onion and kombu; discard
7
Add squash and simmer until just softened, 12–15 minutes
8
Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes
9
Meanwhile, season salmon with salt and pepper
10
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat
11
Cook salmon, skin side down, until skin is very crisp, about 2 minutes
12
Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth)
13
Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over
14
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead
15
Reheat and add greens just before serving
16
Heat 1 tablespoon oil in a large skillet over medium-high heat
17
Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes
18
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water
19
Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes
20
Add vermouth to broth and simmer 5 minutes
21
Remove onion and kombu; discard
22
Add squash and simmer until just softened, 12–15 minutes
23
Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes
24
Meanwhile, season salmon with salt and pepper
25
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat
26
Cook salmon, skin side down, until skin is very crisp, about 2 minutes
27
Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth)
28
Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over
29
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead
30
Reheat and add greens just before serving