Seared Salmon with Winter Vegetables and Kombu Broth
A elegant dish featuring crispy-skinned salmon served in a delicate kombu broth with tender winter vegetables including butternut squash, turnips, and shallots. The vermouth adds depth while the lemon brings brightness to this warming meal.
Ingredients
- •2 tablespoons vegetable oil, divided
- •1 small yellow onion, halved through root
- •1 bunch baby turnips
- •3 large shallots
- •1 piece ginger
- •3 ounces kombu
- •1 tablespoon kosher salt
- •1 cup dry vermouth
- •½ small butternut squash
- •6 pieces skin-on salmon fillet
- •to taste black pepper
- •1 whole lemon
- •halved
Cooking Instructions
- 1.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
5 min
- 2.
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. 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.
45 min
- 3.
Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12-15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
20 min
- 4.
Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
3 min
- 5.
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.
